Cumin and lemon - interesting combination, I thought when I first saw this recipe. I knew that I definitely wanted to try this since I like to experiment with the combination of all sorts of flavours. Also, the idea of using cumin for a sweet treat has never occurred to me before. I like the chewy consistency of these cookies. The warm cumin flavour comes through pretty strongly and goes together perfectly with the lemon! If you like cumin, give these a try!
1 tbsp cumin seeds
125g butter, softened
Grated zest of 1 lemon
175g plain flour
A pinch of salt
A little milk
Put the cumin in a dry frying pan on medium heat and toast, tossing, for two minutes, until fragrant – don't let them burn – then leave to cool.
Put half the seeds in a bowl with the butter, sugar and lemon zest, and cream together until light and fluffy. Work the flour and salt into the butter mix with a fork, then add just enough milk – a tablespoon or so – to bring it together into a dough. With your hands, form into a ball, wrap in clingfilm and chill for 30 minutes.
Heat the oven to 170°C and line a baking tray with parchment. Break the dough into walnut-sized pieces, roll each into a ball, then squash into little cakes about 1.5cm deep. Place on the tray, leaving some room for spreading, and top with the reserved cumin seeds. Bake for 15-20 minutes until just golden. Leave to cool on a rack (they'll firm up as they cool) .