If you ask Mariya @m_karimjee what her favourite spice is, the answer might surprise you. Zeera. Here, she tells you why this seemingly simple spice is one of the most versatile. And after you make her shortbread with Shan’s fragrant cumin powder, you might be a convert to #TeamZeera . Video @halarkhosoo Brown Butter & Cumin Shortbread Ingredients: 390g (3 cups) all-purpose flour 80g (⅔ cup) powdered sugar 70g (⅓ cup) granulated sugar, plus more for sprinkling Zest of 3 small lemons 1/2 teaspoon black pepper 1/2 teaspoon fine sea salt 1 tablespoon pure vanilla paste or extract 230g unsalted butter (browned) – should measure 1 full liquid cup after browning 3 teaspoons Shan Cumin Powder Method: Rub the lemon zest into the granulated sugar until fragrant. Reserve half for sprinkling later. In a saucepan over medium heat, melt the butter. Once it turns foamy, add the cumin powder. Stir and continue cooking until the butter is golden brown and smells nutty. Remove from heat and pour into a measuring cup. If it’s less than 1 full liquid cup, add more melted butter to reach the correct amount. Let it cool slightly. Preheat the oven to 180°C (350°F). Line an 8-inch square pan with parchment paper. In a large bowl, sift together the flour, powdered sugar, black pepper, and salt. Whisk to combine. Add the granulated sugar (reserving half for topping), vanilla, and browned butter. Stir with a rubber spatula until fully combined. Press the dough evenly into the prepared pan, smoothing the top with a spatula, your hands, or the bottom of a measuring cup. Sprinkle the reserved lemon sugar evenly over the top. Bake for 22 minutes, until lightly golden. Remove from the oven and use the parchment sling to lift the shortbread from the pan. If it cracks, gently press it back together with a knife. Let cool slightly. Grease a cookie sheet and line it with parchment paper. Cut the shortbread into 8 columns, then into thirds to create 24 cookies. Carefully transfer them to the sheet, spacing them at least ½ inch apart. Return to the oven for 6 more minutes. Transfer the cookies to a wire rack and let them cool fully before storing. Store in an airtight container for up to a week.
