Let's Cook with Meg and Ted

Greek walnut shortbreads

250 gsoft unsalted butter, chopped
1 cupicing sugar, sifted
1 teaspoonvanilla extract
1egg yolk
20 mlbrandy or water
2 2/3 cupsplain flour
1/2 teaspoonbaking powder
110 gwalnuts, roasted and finely chopped
icing sugar, for dusting

Beat butter and icing sugar until just combined. Add vanilla, egg yolk and brandy and beat until just combined. Gradually beat in combined sifted flour and baking powder and walnuts until mixture just comes together. Form into 2 cm diameter biscuit shapes and place 4 cm apart on baking paper lined oven trays. Bake at 180C for 15-20 minutes or until light golden. Cool on trays, then transfer to a large airtight container, in a single layer, and dust heavily with icing sugar. Will keep for up to 1 week.

From Australian Gourmet Traveller, December 2000.

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