Name: This nutty, buttery walnut shortbread is perfect for afternoon tea
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 7
Ingredients: 200g walnuts; 200g plain flour; ½ tsp ground cloves; 150g white sugar; 200g unsalted butter, melted, cooled; 1 Tbsp milk; ¼ cup demerara sugar

This nutty, buttery walnut shortbread is perfect for afternoon tea

You won't be disappointed.

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Serves 7

Prep

10M

Cook

25M

Total

35M

Full of nutty, buttery goodness, this walnut shortbread is a perfect treat that combines the rich flavours of walnuts and a hint of cloves. This recipe features a crumbly texture that melts in your mouth, making it perfect for afternoon tea.

Note: In addition to the cooking times above, this recipe requires 15 minutes of cooling time.

CHEF’S TIP

To achieve the right texture, it’s important to use white sugar, not caster sugar, for the shortbread and demerara sugar for the topping.

How to make walnut shortbread

Ingredients

200g walnuts

200g plain flour

½ tsp ground cloves

150g white sugar

200g unsalted butter, melted, cooled

1 Tbsp milk

¼ cup demerara sugar

Method

Preheat oven to 180°C. Line 2 oven trays with baking paper. Put nuts on one of the prepared trays and bake for 5 minutes or until crisp. Set aside to cool, then put in a food processor and pulse until a fine crumb forms.

Put ground nuts, flour, cloves and white sugar in a large bowl and stir to combine. Add butter. Mix gently until a smooth dough forms.

Put dough on the other prepared tray and press into a 24cm-wide, 5mm-thick disc. Brush with milk, then sprinkle with demerara sugar. Cut into 8 wedges, then bake for 20 minutes or until golden. Cool completely on a wire rack. Serve.

Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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