Walnut Shortbreads

45 minutes

Makes approx 20. Scroll down to Ask Lindsey to see questions she has answered on this recipe

This recipe is taken from Delia Smith’s Christmas.

These light, crumbly little biscuits are just the thing to serve with home-made ice creams.

They could also be packed into boxes or jars for a home-made Christmas gift. Walnut Shortbreads can also be made in advance and then frozen.

The Delia Online Cookery School: Watch how to make Semolina Shortbreads in our Biscuits video. Just click here to play.

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Walnut Shortbreads

Asked by: Deirdremcfadden

Dear Lindsey I made the star shaped walnut shortbreads, did everything according to the recipe, even watched the video on making buiscuits, although I am a avid baker of Delia's recipes. The mixture was so dry, like breadcrumbs after adding the flour. It wouldn't form a dough andwas impossible to roll out, even after time in fridge. I added a little water and this helped only marginally. Can you suggest why the mixture was so dry and what to do next time. I bake a lot of Delia's biscuits without a problen. Thank you Deirdre

Answered by Lindsey: Hello Deirdre, As you’ve reported a couple of unsuccessful attempts, I’ve made these this evening to check the recipe. The recipe online is exactly the same as the version in the books. I found that it worked at each stage without making any adjustment to the ingredient (except I used all plain flour as I couldn’t get rice flour today). The mixture was like breadcrumbs when I added the nuts but it came together gradually as I pressed the ingredients together in the bowl using my hands. I’d be happy to send you some photos if you send me your email (which of course I will not publish!). Kind regards Lindsey

Help with Walnut Shortbread

Asked by: Peterb

Hi Lindsey, I've tried to cook the Walnut shortbreads, and as I am a beginner I follow the recipe to the letter. 110g of butter and 50g sugar doesnt go fluffy, then adding the flour makes a breadcrumb mixture. I added another 50g of butter which just about made a rollable mixture. Where did I go wrong, or has Delia made a mistake!!!!! I doubt it. Regards Peter Butterfield

Answered by Lindsey: Hello Peter, It sounds like you need to beat the butter and sugar for longer for it to go light and fluffy, but as long as it’s very well combined it shouldn’t matter if it isn’t very fluffy. After you’ve gradually added the flour and then the nuts you need to mix it with your hand – if you watch the cookery school – lesson 7 Biscuits you can look at the semolina shorthbread being brought together to form a smooth dough – you should find that by using your hand to bring the mixture together that the ingredients will bind. After that it’s important to chill the dough in a bag. I hope that helps. Kind regards Lindsey

Method

The first thing you need to do is grind the walnuts, which you can do very carefully using the 'pulse' switch on a food processor (if this is overdone, the nuts go pasty and oily).

Otherwise, a hand-held nut grinder will do the job. To make the shortbread, place the butter and sugar in a large mixing bowl and cream them together until pale and fluffy. Then mix the sifted flour and rice flour together and gradually work this into the creamed mixture, a tablespoonful at a time.

Next, add the ground walnuts and use your hands to form the mixture into a smooth dough. Leave the dough to rest in a plastic food bag in the fridge for 30 minutes, then roll it out on a lightly floured work surface to a round approximately 8 inches (20 cm) in diameter.

Now, using the 1¾ inch (4.5 cm) cutter, cut out approximately 20 rounds, re-rolling the trimmings. Place them on the lightly greased baking sheet and bake in the oven for 45 minutes. Cool them for 5 minutes before transferring to a wire rack. When completely cool, dust them with icing sugar and store in an airtight container.