Shortcrust Cookies

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Shortcrust Cookies

I hate wasting pastry offcuts, so when I make a tart or pie I use the remaining pastry to make these tasty little shortcrust cookies. Unlike puff pastry, shortcrust pastry can be rerolled without ill effect, so all of it can be used. If you’re using Carême pastry and store the offcuts in the fridge for more than 24 hours, it may develop some black flecks – this is harmless oxidation (not mould) and disappears when cooked. You can use a small cookie cutter to cut round cookies, but then you need to keep rolling up the offcuts to make more cookies; squares are quicker with zero waste. These shortcrust cookies can also be sprinkled with cheese or any of your favourite herb or spice mixes, so feel free to experiment. I love to serve these shortcrust cookies as an appetiser with a glass of Turon Wines Field Blend from the Adelaide Hills. This blend of sauv blanc, pinot blanc and riesling has a creamy mouthfeel and bright riesling acidity that marries with the rich shortcrust and gets the palate set for what’s to come.

Ingredients
  • Shortcrust pastry off-cuts
  • Plain flour, for dusting
  • 1 egg yolk (optional)
  • Cumin seeds, chilli powder, salt flakes and/or za’atar, for sprinkling
Method
  1. Preheat oven to 180°C (350°F).
  2. Roll pastry out about 5–10mm thick (⅓″) on a lightly flour-dusted surface, keeping it as square as possible.
  3. Cut into squares and place them on a baking paper-lined oven tray.
  4. If you have a spare egg yolk, beat it lightly with a fork and paint it onto the pastry, otherwise use a splash of milk (this isn’t essential, but gives the finished cookies a good colour).
  5. Sprinkle with cumin, chilli, salt, za’atar or a combination (I like to add a little salt to whatever spice I use).
  6. Place in the oven and bake for 12–18 minutes, until well-coloured.
  7. Set shortcrust cookies aside to cool then serve with drinks.
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