Feta Cheese Shortbreads

• 200g softened unsalted butter
• 85g caster sugar
• 250g plain/all-purpose flour
• 50g semolina flour
• 100g Feta cheese
• Zest of 1 blood orange or 2 tablespoons chopped candied blood orange
• 1 teaspoon dried mint
• 1 teaspoon fresh mint, chopped
• Crushed cumin seeds
• Mint sugar, made by combining 1 tablespoon fresh mint leaves and 1 tablespoon sugar in mortar

1. Using a wooden spoon, mix the butter and sugar in a bowl till soft; and then slowly add the flour(s), 100g at a time.
2. If it is difficult to incorporate the flour, turn out on a work surface and gently bring together. Add the feta cheese and the orange zest/chunks and combine.
3. Split the dough in two and add dried mint to half and fresh mint to the other half. Form each portion into a log, about 1-2 inches diameter.
4. Place the 'logs' in the fridge and leave to chill for about half an hour.
5. Pre-heat oven to 160 degrees centigrade. Grease and flour a tray in readiness for the cookies
6. Bring out the logs and using a sharp knife, slice into rounds, about a third of an inch thick. Place these dough rounds on a cookie sheet, leaving about an inch between each. You may have to make them in batches (if making them in batches, keep the dough refrigerated till needed).
7. Sprinkle some tops with dry cumin and others with mint sugar (which will form its own minty crust)
8. Bake in the centre of the oven for 12 - 15 minutes or until the edges begin to turn light brown in colour.
9. Remove from oven and let cool on a rack. Enjoy! To keep them crisp, I pop them in a ziploc/container and refrigerate.

butter, caster sugar, flour, flour, feta cheese, orange, mint, fresh mint, cumin seeds, sugar

Taken from food52.com/recipes/3515-feta-cheese-shortbreads (may not work)