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
|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).|
|Need help with conversions?|
|You will also need a baking sheet, lightly greased, and a 1¾ inch (4.5 cm) cutter.|
This recipe is taken from Delia Smith’s Christmas.
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.
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