Delia

Walnut Shortbreads

These light, crumbly little biscuits are just the thing to serve with home-made ice creams. They could also be packed into boxes or jars for a home-made Christmas gift.

Walnut Shortbread can also be made in advance and then frozen.


Makes approximately 20

This recipe is taken from Delia Smith’s Christmas.

Walnut Shortbreads
Ingredients
 2 oz (50 g) walnut pieces
 4 oz (110 g) salted butter, at room temperature
 2 oz (50 g) caster sugar
 6 oz (175 g) plain flour, sifted, plus a little extra for dusting
 2 oz (50 g) rice flour
 a little icing sugar for dusting
 Pre-heat the oven to gas mark 2, 300°F (150°C).
Equipment
You will also need a baking sheet, lightly greased, and a 1¾ inch (4.5 cm) cutter.

Method

The first thing you need to do is grind the walnuts, which you can do very carefully using the 'pulse' switch on a food processor (if this is overdone, the nuts go pasty and oily). Otherwise, a hand-held nut grinder will do the job.

To make the shortbread, place the butter and sugar in a large mixing bowl and cream them together until pale and fluffy. Then mix the sifted flour and rice flour together and gradually work this into the creamed mixture, a tablespoonful at a time.

Next, add the ground walnuts and use your hands to form the mixture into a smooth dough. Leave the dough to rest in a plastic food bag in the fridge for 30 minutes, then roll it out on a lightly floured work surface to a round approximately 8 inches (20 cm) in diameter.

Now, using the 1¾ inch (4.5 cm) cutter, cut out approximately 20 rounds, re-rolling the trimmings. Place them on the lightly greased baking sheet and bake in the oven for 45 minutes.

Cool them for 5 minutes before transferring to a wire rack. When completely cool, dust them with icing sugar and store in an airtight container.

Print Page