Shortbread is always a favourite, you can package these up for gifting or serve for morning tea. The lemon and walnut twist give these a unique flavour and this recipe is suitable for all cooking skill levels.
1 1/4 cups walnuts
125g butter, softened to room temperature
2 tablespoons CSR Caster Sugar
Zest of 2 lemons
1 cup plain flour, sifted
1/4 teaspoon sea salt
1/2 cup CSR Pure Icing Sugar
1. Preheat oven to 180ºC conventional or 160ºC fan forced.
2. Place walnuts in food processor and process until finely ground. Place ground walnuts aside in a bowl.
3. Combine butter, CSR 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.
4. 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 CSR Pure Icing Sugar.
Dusting biscuits with icing sugar while still warm forms a wonderful sugary coating. The icing sugar partly dissolves and coats the biscuits.
Visit www.csrsugar.com.au, click on the ‘Cuisine Library’ link, sign up to become a member and have access to download a selection of scrumptious celebration recipes.