Salty, sweet and buttery is what these little squares of shortbread are. Za’atar is a rather unusual addition to a shortbread but the savoury spice blend made from thyme, oregano, sumac and sesame seeds gives a salty kick which makes them irresistible (and addictive!). 

Find the recipe below or download the printable recipe card at the end of this post.

Za’atar Shortbread with Chocolate Chunks

Prep time: 10 minutes 

Cook time: 30 minutes

Makes: 15

 

125g salted butter

150g cake flour

50g cornflour or cornstarch

60g Natura Sugars Demerara Icing Sugar

3 tbsp Natura Sugars Golden Caster Sugar

½ tsp sea salt flakes

1 tbsp za’atar

200g The Kate Tin Dark Baking Chocolate Drops, chopped roughly

 

Preheat the oven to 160°C or 140°C fan-forced.  To make the shortbread, place the butter in a microwave-safe bowl and melt. In a large bowl, whisk together the flour, cornflour, icing sugar, caster sugar and salt.  Add the melted butter and ½ tbsp za’atar and stir to combine. Stir half the chopped chocolate into the shortbread mixture. Line a 20cm square baking tin with a strip of baking paper and press the mixture into the tin. Ensure that the top of the shortbread is levelled evenly. Bake for 20 to 25 minutes or until slightly golden around the edges. Cut the shortbread into squares while still hot and set aside to cool completely in the tin. Melt the rest of the chocolate and, at an angle, dip the shortbread into the chocolate and sprinkle the remaining za’atar over. Allow to set then store in an airtight container.

Za'atar Shortbread with Chocolate Chunks
Yields 15
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 125g salted butter
  2. 150g cake flour
  3. 50g cornflour or cornstarch
  4. 60g Natura Sugars Demerara Icing Sugar
  5. 3 tbsp Natura Sugars Golden Caster Sugar
  6. ½ tsp sea salt flakes
  7. 1 tbsp za’atar
  8. 200g The Kate Tin Dark Baking Chocolate Drops, chopped roughly
Instructions
  1. Preheat the oven to 160°C or 140°C fan-forced.
  2. Place the butter in a microwave-safe bowl and melt.
  3. In a large bowl, whisk together the flour, cornflour, icing sugar, caster sugar and salt.
  4. Add the melted butter and ½ tbsp za’atar and stir to combine.
  5. Stir half the chopped chocolate into the mixture.
  6. Line a 20cm square baking tin with a strip of baking paper and press the mixture into the tin. Ensure that the top is levelled evenly.
  7. Bake for 20 to 25 minutes or until slightly golden around the edges.
  8. Cut the shortbread into squares while still hot and set aside to cool completely in the tin.
  9. Melt the rest of the chocolate and, at an angle, dip the shortbread into the chocolate and sprinkle the remaining za’atar over.
  10. Allow to set then store in an airtight container.
The Kate Tin https://thekatetin.com/