Walnut Shortbread – Willey’s Weekly Bake 138



JPEG image-C93680C9C1C7-2This weeks bake is inspired by all the walnuts I ate and all the walnuts trees I saw growing in France as you can’t exactly bake with wine, well I’ve never come across any recipes anyway! In the Dordogne and Lot region there are so many plantations, they line many of the vineyard. My Mum and Dad both fell in love with walnut ice cream but I wanted to create a yummy biscuit that filled that walnut hole!


  • 110g Salted Butter
  • 50g Caster sugar
  • 50g Walnuts
  • 50g Rice Flour
  • 175g Plain flour
  • Drop of vanilla extract


  1. Start by creaming together the butter and sugar in a large bowl until light and creamy.
  2. Then chop the walnuts into small pieces, the sizing is up to you but I still like them to have a little crunch. JPEG image-C93680C9C1C7-7.jpeg
  3. Then add the walnuts to the butter mixture and beat together along with the vanilla extract. JPEG image-C93680C9C1C7-10.jpeg
  4. Then add the plain flour and rice flour and mix, it may be easiest to use your hands for this as the mixture is quite crumbly.
  5. Bring the mixture together into a ball and wrap in cling film or beeswax wrap and chill for 20-30 minutes.
  6. Preheat the oven to 180 degrees Celsius.
  7. In a 30 x 20 cm size tin line with grease proof paper.
  8. Press the dough into the lined tin and level using a pallet knife. JPEG image-C93680C9C1C7-5
  9. Bake in the oven for 30 minutes until golden on top.
  10. Remove from tin and allow to cool on wire rack before cutting into squares.

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