I had some walnuts left over from Christmas that needed liberating, after a lot of thought I made these cookies. You can of course use a pack of walnuts.
You will need:
- 125g Butter
- 80g Caster Sugar
- 150g Plain Flour
- 30g Corn flour
- 100g Walnuts chopped but left quite large
- 90g Dark chocolate chopped or chocolate chips
- Beat the butter to soften in a stand mixer or hand held mixer.
- Mix in the sugar.
- Add the corn flour and plain flour, you don’t want to over mix so just before the flour has been completely incorporated add the walnuts and chocolate pieces. I found the best way to achieve an even distribution of the cherries and chocolate is by hand. An electric mixer can break up the walnuts and chocolate to much resulting in tiny fragments and not chunks.
- Roll into a sausage shape about 6cm in diameter, take time to get this as even as possible, cover in cling film and chill for about an hour.
- Preheat the oven to 170degrees and grease and line two baking trays.
- Once chilled remove from the plastic and carefully cut slices of about 1cm. If any ‘coin shaped’ slices have crumbled gently pat them back into shape. You are aiming to cut 12 -14 slices.
- Arrange the biscuit dough slices on the trays and cook for 10-15 minutes. Check after 10 minutes and turn if necessary to achieve an even bake.
- Remove from the oven and cool on a wire rack, gently remove from the grease proof paper once cooled (the shortbread cookies will be very delicate and difficult to move when still warm).
- These will keep in an air tight container for a couple of days, but I think, as ever, they are best eaten on the day of cooking.
Perfect with a glass of fresh milk