Crystal Walnut Biscuits

The thickness of the biscuits is a matter of choice - the thinner the biscuit, the quicker it will cook.

Degree of difficulty: Medium
Ingredients:
2/3 cup walnuts; 250g unsalted butter; 1/4 cup caster sugar; 1/4 cup dark brown sugar (dark muscovado); 1 teaspoon vanilla essence;2 1/2 cups plain flour; demarara sugar
Method:
1. Pre-heat oven to 170deg.C. Line two biscuit trays with baking paper.
2. Place walnuts in a food processor and process, using the pulse button, until finely ground. Remove to a small bowl.
3. Place butter and sugar in food processor and process until well combined, scraping the sides occasionally. Add vanilla, flour and walnuts and process only until just coming together. Scrape mixture onto bench and knead by hand until ingredients are combined. Divide into three lots and wrap each in plastic, flattened into a disc shape. refrigerate for about 20 minutes.
4. Working with one lot of dough at a time, roll out between sheets of baking or greaseproof paper and cut with 5cm cutter. Place on prepared trays and lightly sprinkle with demarara sugar. Bake for about 8 to 12 minutes, until lightly golden. Remove from oven and cool on wire rack before storing in an airtight container.

Chef: Alison Alexander