I had a whole other post ready for you today, but it’s soup, and soup isn’t a Friday kind of dish. We want something sweet for the weekend, something impressively simple and slightly different from the usual treats.
Introducing, Walnut Shortbread. I’ve discovered Shutterbean recently. Have you? Tracy made this the other day, while I’ve been meaning to make just the regular kind of late, I just haven’t done it. Lazy! Walnut Shortbread sounded just fancy enough for me to try.
Do you remember how easy shortbread is to make? No? I’ll show you, even this version, with the toasty nuts and everything, easy. as. pie. or shortbread!
Toast some walnuts, stove is fine. They’re easier to keep an eye on.
While they’re busy getting all flavoursome and delicious, put some butter and sugar in a bowl. Like so
Then add some vanilla
Beat them all together til they’re deliciously, light and fluffy.
By now the walnuts will be done, so we can chopped them up in a food processor.
Mix this with some flour and salt, before mixing it into the butter and sugar. Careful not to overbeat it otherwise you’ll end up with tough shortbread.
Once it’s combined, it’s into the prepared tin.
Make some pretty holes in it.
Then pop it in the oven for 25-35 minutes, depending on the size of your cake tin.
You’ll have to wait til it cools, but when it has, cut it up and serve it just how you like it.
- 1/2 cup walnuts
- 1 cup plain flour
- 1/4 teaspoon salt
- 115g unsalted butter at room temperature
- 1/4 cup icing sugar
- 1/2 teaspoon vanilla extract
- Preheat your oven to 160 C (325 F).
- Put your walnuts over a medium heat in a dry frying pan and toss them occasionally until they’re toasted.
- While the nuts are toasting, beat the butter, icing sugar and vanilla until it turns light and fluffy.
- Take the nuts off the heat and put them in a food processor, pulsing until it reaches fine crumbs.
- Mix the walnut meal with the plain flour and salt.
- Mix the flour and walnut mixture into the whipped butter and sugar.
- Mix only until it’s just combined to avoid a tough shortbread.
- Press the mixture into a greased 8in or 9in round cake tin or a 9in square cake tin. Using the clingwrap helps to not get buttery mix all over your hands.
- Cut the shortbread into 8 wedges, or into squares if you’re using a square cake tin and prick them with a fork.
- Pop it into the oven for 25-35 minutes (my 9in cake tin took 25-30) until it’s golden brown and firm to touch.
- Take it out and let it cool before removing it from the cake tin.
- Cut along the lines you made earlier and serve with a dusting of icing sugar, or a dollop of yoghurt.
It looks like a long recipe, but it’s not really. Don’t be afraid. I’m tempted to try a macadamia shortbread now, and perhaps a savoury one too.