Parmesan and walnut shortbread

ingredients

• Parmesan and walnut shortbread

  • 1 1/4 cup plain flour
  • 1 pinch cayenne pepper
  • 175 gram chilled butter, chopped
  • 1 cup freshly grated parmesan
  • 3/4 cup walnut pieces, lightly toasted
  • 1/3 cup walnut pieces, untoasted

method

• Parmesan and walnut shortbread

  • 1

    Preheat oven to 180°C (160°C fan-forced). Line 2 baking trays with baking paper. Process flour, cayenne and butter in a food processor until fine crumbs form. Add parmesan; process until just combined. Add toasted walnut and 1 tablespoon iced water; process until mixture comes together. Turn out dough onto a lightly floured surface; bring together to form a smooth ball.

  • 2

    Roll dough between sheets of baking paper until 1cm thick. Using a 4cm round cookie cutter, cut dough into 35 rounds. Reroll any dough off-cuts. Press an extra walnut piece into each round.

  • 3

    Transfer rounds to prepared trays. Bake for 15 minutes or until golden, swapping trays halfway through cooking. Cool on trays. Serve.

notes

To toast walnuts, preheat oven to 180°C (160°C fan-forced); bake for 5 minutes or until light golden. Make ahead: Bake shortbread up to 3 days ahead. Store in an airtight container at room temperature. Try pecans or almonds instead of walnuts.