Walnut snowballs

MAKES ABOUT 20 “Heat seems to transform the flavour profile of a walnut completely, turning it into something more bitter, tannic, and smoked,” says Ho.

100 gm walnuts

200 gm plain flour

150 gm unsalted butter, softened at room temperature

Seeds of a vanilla bean

160 gm pure icing sugar

1 Set oven racks in the lower and upper thirds of the oven. Preheat oven to 180ºC. Line two baking trays with baking paper. 2 Scatter walnuts on one tray. Roast for 10 to 12 minutes, or until brown; set aside to cool. Transfer to a food processor and process to a fine meal, being careful not to overprocess. It shouldn’t take more than 15 seconds. Transfer to a medium bowl with flour and 1/4 tsp salt.

3 In the bowl of a stand mixer fitted with a paddle attachment, beat butter and vanilla seeds on medium speed until smooth, then add 75gm icing sugar; beat for 3 minutes, or until pale and creamy. Pause mixing to scrape down the bottom and side of the bowl. Set speed to low. Tip in dry ingredients and beat until a soft dough has just begun to form. Cover and transfer to the refrigerator to chill for 30 minutes.

4 Meanwhile, preheat oven to 160ºC. Place remaining icing sugar in a shallow bowl. With a teaspoon as a measure, scoop out portions of the dough, then use your hands to roll each into balls. If you have a scale, they should each be about 20gm each. Divide between prepared sheets, placing 4cm apart, as they’ll puff up during baking.

5 Bake for 15 to 17 minutes, rotating trays halfway through, until light golden brown. Allow to cool on sheets for a few minutes before rolling in sugar, one at a time. Transfer to a wire rack and let coating set. Roll again, for a final time. Snowballs will keep well, stored in an airtight container at room temperature, for about a week.