These sweet and buttery shortbread biscuits with a lovely walnut twist make the ultimate edible gifts this Christmas time. Serve them wrapped in clear cellophane with a bright ribbon and watch your loved ones’ faces light up.
This easy to follow recipe make the ultimate edible Christmas gifts for friends and family. With cute cut outs and festive flavours
1.Preheat oven to 160°C (140°C fan-forced). Line two oven trays with baking paper.
2.Roast walnuts for 8 minutes or until lightly browned; cool. Pulse walnuts in a food processor until finely chopped.
3.Combine the sifted flour, rice flour, cinnamon and salt in a bowl.
4.Beat the butter and sugar until pale and creamy. Add the egg yolk and mix until fully incorporated. Add the dry ingredients and walnuts; beat until combined. Divide dough into two pieces; press each into a square. Wrap each in plastic wrap and refrigerate for 30 minutes.
5.Roll out one piece of dough between two sheets of baking paper into a square, about 1cm thick. Using a 4cm square fluted biscuit cutter, cut the dough into squares. Place 3cm apart on the prepared trays. Refrigerate for 30 minutes or until firm.
6.Using a 2cm star cutter, cut stars out of centre. Refrigerate for 15 minutes.
7.Bake for 18 minutes or until golden brown. Cool on trays before dusting with icing sugar.
If shortbread softens on storing, refresh in a 160°C (140°C fan-forced) oven for 10 minutes. If you are short on time, place dough in the freezer for 10 minutes to make it firm quickly. Shortbread can be made up to a week in advance. Store in an airtight container in a cool, dark place. Suitable to freeze. Not suitable to microwave.