Wal­nut short­bread

Landscape (UK) - - In the Garden - Recipes adapted from ‘Cook­ing with wal­nuts’ by ann ol­ley www.west­cot­tage­wal­nuts.co.uk

Serves 6

225g ground wal­nuts

175g but­ter, soft­ened, plus ex­tra for greas­ing

110g ic­ing su­gar, plus ex­tra for dust­ing

110g plain flour vanilla essence Pre­heat the oven to 150°C/gas mark 2. In a large bowl, cream the but­ter and ic­ing su­gar together and fold in the flour and wal­nuts. Lastly, add the vanilla essence. Leave to chill for at least 1 hr. On a lightly floured sur­face, roll out the short­bread to just over 1cm thick and cut into bars. Bake on a lightly greased bak­ing tray for 7-10 mins un­til a light golden colour. Leave to cool on a wire rack be­fore dust­ing with ic­ing su­gar and serv­ing as an ac­com­pa­ni­ment to a hot drink.

“As joy de­lights in; and, with wise re­straint Volup­tuous, fear­less of a ri­val, eyed The ban­quet;--or be­neath the trees I sate” Wil­liam Wordsworth, ‘Nut­ting’

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