Chelsea

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
    12
Ingredients

    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

Method

    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.

If you like this recipe you may love these

Reviews

Average Rating
(0 reviews)


Load More

Products used in this recipe

Sign in