Description
Experience a rustic twist on traditional Scottish shortbread featuring the deep, earthy flavors of toasted walnuts and wholesome whole wheat flour. Infused with warm cinnamon and rich butter, these eggless treats offer a satisfyingly crisp texture perfect for pairing with afternoon tea.
Ingredients
- 1 cup walnuts, toasted and coarsely chopped
- 2 cups whole wheat flour
- 1 cup unsalted butter, room temperature
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon powder
- 1/4 teaspoon salt
- 1-2 tablespoons milk (if needed)
Instructions
- Preheat oven to 170C (340F) and toast walnuts until fragrant; once cooled, coarsely chop them.
- In a medium bowl, whisk together the whole wheat flour, cinnamon powder, and salt to aerate.
- Cream the softened butter and light brown sugar with an electric mixer for 2-3 minutes until pale and fluffy.
- Gradually incorporate the dry ingredients into the creamed butter, then fold in the toasted walnuts until a dough forms.
- Divide the dough in half, roll into logs, wrap in plastic, and refrigerate for at least 1 hour.
- Slice the logs into thick rounds, place on a parchment-lined baking sheet, and chill for an additional 10 minutes.
- Bake for 25 to 30 minutes until deep golden brown, then cool completely on a wire rack.
Notes
Ensure your walnuts are perfectly fresh before starting, as their high oil content can lead to bitterness if they have sat in the pantry too long. For the best texture, use high-quality butter and allow the cookies to cool completely on a rack to achieve their signature snap and crunch.
- Prep Time: 1 hour 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Scottish