Ingredients
- SpinneysFOOD Super Fine Icing Sugar 135g
- SpinneysFOOD Salted Butter 270g, at room temperature
- Vanilla bean paste 1 tsp
- SpinneysFOOD All-Purpose Flour 300g
- Corn flour 40g
- SpinneysFOOD Fine Sea Salt ¼ tsp
- Sumac 3 tbsp, plus extra for sprinkling
- Milk 1 tbsp
- White chocolate 200g
Nutrition (Per serving)
- Calories 959
- Fat 57.6g
- Saturates 35.7g
- Protein 9.7g
- Carbs 102.8g
- Sugars 50.5g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Sumac and white chocolate whirls
Middle Eastern 15 Mins Prep · 30 Mins Cook
- Preheat the oven to 180°C, gas mark 4. Line two baking trays with parchment paper. Sift the icing sugar.
- Cream the butter, icing sugar and vanilla together until very light and fluffy – approx. 8 minutes. Sift the flour, corn flour and salt then add to the butter mixture along with the sumac and milk. Mix until just blended and the dough is smooth.
- Place the dough into a piping bag fitted with a star nozzle. Pipe 5cm long swirls onto the baking trays. Refrigerate for 15 minutes then bake for 20 minutes or until light golden brown. Allow to cool. 4 Melt the white chocolate.
- Dip one side of the cookies into the white chocolate then sprinkle with extra sumac. Allow to set before storing in an airtight container.