We don’t often hear of pomegranate cookies, but these pretty, bite-sized treats can become part of your baking routine once you try them out. The sweet and zesty pomegranate seeds complement the indulgent butter mixture for a unique combination of flavours.
- 250 g butter, softened
- 1 cup (160 g) icing sugar
- 2 cups (300 g) plain flour
- ½ cup (75 g) self-raising flour
- 1 cup (250 ml) pomegranate seeds
- 2 tbsps caster sugar
- 3 tsps cornflour
- 2 tbsps water
StepsHide all images
Stir sifted flours into butter mixture, in two batches. Knead dough on floured surface until smooth. Divide dough in half; roll each half into 20 cm log. Cover with plastic wrap; refrigerate about 45 mins or until firm.
To remove the pomegranate seeds, cut in half crossways. Hold one half over a bowl, firmly tap on the skin with a wooden spoon or rolling pin, the seeds should fall out into the bowl.
Combine seeds and caster sugar in small saucepan. Blend cornflour with the water in small bowl; add to sugar mixture. Cook, stirring, 2 mins or until mixture boils and thickens. Cool to room temperature.
Preheat oven to 180 C (160 C fan-forced). Grease oven trays.
Cut logs into 1 cm slices; place 2 cm apart on oven trays. Using thumb, make a slight indent, about the size of a 10 cent piece, in top of each cookie. Spoon 1 rounded teaspoon of the pomegranate mixture into each indent. Bake cookies about 12 mins; cool on trays.
For this recipe you need 1 large pomegranate (375 g).