celebrating 130 years 1884-2014

Walnut and Lemon Shortbread

By Chelsea Sugar
Walnut and Lemon Shortbread
12 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 20 mins
  • Serves

    1 1/4 cups walnuts
    125g butter, softened to room temperature
    2 Tbsp Chelsea Caster Sugar
    Zest of 2 lemons
    1 cup plain flour, sifted
    1/4 tsp sea salt
    1/2 cup Chelsea Icing Sugar


    Preheat oven to 180ºC conventional or 160ºC fan forced.
    Place walnuts in food processor and process until finely ground.
    Place ground walnuts aside in a bowl.
    Combine butter, Chelsea Caster Sugar and lemon zest in a food processor and process until creamy and pale.
    Add flour, sea salt and ground walnuts. Process for a further 30 seconds or until mixture forms a dough.
    Roll tablespoonfuls of mixture into balls.
    Place onto baking paper-lined trays and bake for 20 -25 minutes.
    Biscuits will crack on top when cooking. This is ok.
    Remove biscuits from oven, and while still hot, dust with Chelsea Icing Sugar.

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