Makes 36
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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
Beat butter and sifted icing sugar in small bowl with electric mixer until light and fluffy; transfer to large bowl.

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).

Photo: bauersyndication.com.au

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