Walnut shortbread
MAKES 32 PREP AND COOK TIME 30 MINUTES (+ REFRIGERATION TIME)
½ cup (50g) walnut pieces 1⅔ cups (250g) plain flour ⅓ cup (60g) rice flour 1 teaspoon cinnamon ½ teaspoon sea salt flakes 250g butter, softened 1 cup (220g) caster sugar 1 egg yolk icing sugar, to dust
1 Preheat oven to 160°C (140°C fanforced). Line two oven trays with baking paper.
2 Roast walnuts for 8 minutes or until lightly browned; cool. Pulse walnuts in a food processor until finely chopped.
3 Combine the sifted flour, rice flour, cinnamon and salt in a bowl.
4 Beat the butter and sugar until pale and creamy. Add the egg yolk and mix until fully incorporated. Add the dry ingredients and walnuts; beat until combined. Divide dough into two pieces; press each into a square.
Wrap each in plastic wrap and refrigerate for 30 minutes.
5 Roll out one piece of dough between two sheets of baking paper into a square, about 1cm thick. Using a 4cm square fluted biscuit cutter, cut the dough into squares. Place 3cm apart on the prepared trays. Refrigerate for 30 minutes or until firm. Using a 2cm star cutter, cut stars out of centre. Refrigerate for 15 minutes.
6 Bake for 18 minutes or until golden brown. Cool on trays before dusting with icing sugar. Suitable to freeze. Not suitable to microwave.