Walnut shortbread biscuits
Walnut shortbread biscuits are a simple variation on classic shortbread biscuits. They are made with a mixture of white and wholemeal flour with the addition of cornflour to add a little extra crunch, plus, of course, walnuts.
Prep Time 45 minutes mins
Cook Time 20 minutes mins
Chilling time 30 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Snack
Cuisine British
Servings 22
Calories 114 kcal
175 g butter softened 90 g caster sugar 75 g wholemeal flour 75 g plain white flour (all purpose flour) 50 g cornflour 30 g walnuts
Cream together the butter and sugar in a large bowl.
Add the white flour, wholemeal flour and cornflour and mix.
Break the walnuts into small pieces, add to the other ingredients and mix.
Work the dough with your hands to form a single mass.
Lightly flour a pastry board. Place the dough onto the board and roll out to a thickness of about 0.5cm (⅕").
Use a biscuit cutter to form biscuit shapes and place on non-stick baking parchment on a metal baking tray.
Place in the fridge to chill for about 30 minutes before baking.
Preheat the oven to 150°C, 300°F, gas mark 2.
Bake in batches in the centre of the oven until the biscuits start to turn golden at the edges (about 10 to 20 minutes).
Leave the cooked biscuits on the tray for about 5 minutes and then transfer to a wire rack to cool.
Calories: 114 kcal Carbohydrates: 11 g Protein: 1 g Fat: 7 g Saturated Fat: 4 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Trans Fat: 1 g Cholesterol: 17 mg Sodium: 52 mg Potassium: 24 mg Fiber: 1 g Sugar: 4 g Vitamin A: 199 IU Vitamin C: 1 mg Calcium: 5 mg Iron: 1 mg