Directions

1. Preheat the oven to 300° F with a rack in the middle position. Line an 8-inch square baking pan with parchment paper, letting it overhang on two sides. Set aside.

2. Toast the fenugreek seed in a dry skillet until golden and fragrant, 2–3 minutes. Be careful not to burn the seeds! Transfer the seeds to a spice grinder or mortar and pestle. Let the seeds cool for 5 minutes, then grind to a fine powder.

3. Make the shortbread Put the butter, both sugars, and salt into a large bowl. Use a hand mixer to cream the ingredients until very fluffy, about 4 minutes. Add the ground fenugreek and beat for an additional minute. Add the flour and beat on low until the mixture is crumbly, like coarse sand. The ‘dough’ should stick together when you squeeze a small handful in your palm.

4. Transfer the crumbly dough to the prepared baking pan. Press it evenly into the pan and use a fork or toothpick to lightly prick small holes across the surface.

5. Bake for 20 minutes, then remove the pan from the oven. Use a sharp knife to score the shortbread into 24 bars cutting only to half-depth. Return the pan to the oven and bake until the edges are lightly golden, 25–35 minutes. Remove from the oven and let cool completely.

6. Use the overhanging parchment to lift the shortbread onto a cutting board. Use a sharp knife to cut the bars at the scored lines.