This is Susan's favourite biscuit. It brings back memories from her childhood – having been given these biscuits from her Greek neighbour. We're sure you'll love eating these as well. Susan makes these with gluten-free plain flour, and they still taste just as good.
Ingredients
250g soft unsalted butter
110g (2/3 cup) icing sugar, sifted, plus extra, for dusting
1 tsp vanilla extract
1 egg yolk
300g (2 cups) plain flour
1/2 tsp baking powder
90g walnuts, finely chopped
2 tbsp orange flower water
Method
Using an electric mixer, beat butter until pale and creamy, then add icing sugar, vanilla and egg yolk and beat until well combined. Fold in combined sifted flour and baking powder, then add chopped walnuts and stir to combine.
Toll tablespoons of mixture into balls, then roll 5 cm lengths and form into crescents. Place crescents on baking paper-lined oven trays and bake at 160 degrees for 15-20 minutes or until just starting to colour.
Transfer shortbreads to wire racks and, while still warm, sprinkle with orange flower water and dust with icing sugar, then leave to cool. When completely cool, dust generously with icing sugar. Walnut shortbreads will keep in an airtight container for up to 1 week.