Name: Parmesan and walnut shortbread
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 1/4 cup plain flour; 1 pinch cayenne pepper; 175 gram chilled butter, chopped; 1 cup freshly grated parmesan; 3/4 cup walnut pieces, lightly toasted; 1/3 cup walnut pieces, untoasted

Ingredients

1 1/4 cup plain flour

1 pinch cayenne pepper

175 gram chilled butter, chopped

1 cup freshly grated parmesan

3/4 cup walnut pieces, lightly toasted

1/3 cup walnut pieces, untoasted

Method

1.Preheat oven to 180°C (160°C fan-forced). Line 2 baking trays with baking paper. Process flour, cayenne and butter in a food processor until fine crumbs form. Add parmesan; process until just combined. Add toasted walnut and 1 tablespoon iced water; process until mixture comes together. Turn out dough onto a lightly floured surface; bring together to form a smooth ball.

2.Roll dough between sheets of baking paper until 1cm thick. Using a 4cm round cookie cutter, cut dough into 35 rounds. Reroll any dough off-cuts. Press an extra walnut piece into each round.

3.Transfer rounds to prepared trays. Bake for 15 minutes or until golden, swapping trays halfway through cooking. Cool on trays. Serve.

To toast walnuts, preheat oven to 180°C (160°C fan-forced); bake for 5 minutes or until light golden. Make ahead: Bake shortbread up to 3 days ahead. Store in an airtight container at room temperature. Try pecans or almonds instead of walnuts.
Note

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Ingredients

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