Festive walnut shortbread

It won't take long to make these festive treats.

  • 12 mins preparation
  • 18 mins cooking
  • 1 hr 15 mins marinating
  • Makes 32
  • Print
These sweet and buttery shortbread biscuits 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.


Festive walnut shortbread
  • 1/2 cup (50g) walnut pieces
  • 1 2/3 cup (250g) plain flour
  • 1/3 cup (60g) rice flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt flakes
  • 250 gram butter, softened
  • 1 cup (220g) caster sugar
  • 1 egg yolk
  • icing sugar, to dust


Festive walnut shortbread
  • 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.

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