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  • Walnut Shortbread Stars

    6 November 2020

    Makes 10


    • 50g walnut pieces
    • 110g salted butter, at room temperature
    • 50g caster sugar
    • 175g plain flour, sifted, plus a little extra for dusting
    • 50g rice flour
    • a little icing sugar for dusting


    • Blend the walnuts using the pulse switch on a food processor but do not over blend as they will go oily.
    • Place the butter and sugar in a large mixing bowl and cream together until pale and fluffy.
    • Then mix the sifted flour and rice flour together and gradually work this into the creamed mixture, a tablespoonful at a time.
    • Add the ground walnuts and use your hands to form the mixture into a smooth dough.
    • Remove and cover with cling film and allow the dough to rest in the fridge for 30 minutes,
    • Pre-heat oven to 150ºC.
    • Remove from the fridge and roll it out on a lightly floured work surface into a round approximately 20 cm in diameter.
    • Now, using a 7.5cm star cutter to cut out approximately 10 stars, re-rolling the trimmings carefully if needed.
    • Place them on the lightly greased baking sheet and bake in the oven for 25 minutes or until firm and cooked but with minimal colour.
    • Remove from the oven and allow to cool on the tray for 10 minutes before transferring them to a wire rack to cool completely.
    • Dredge with the icing sugar and either serve or transfer to an airtight container.

    We would love to see your creations! Tag us on social media @SearcysLondon #StayinwithSearcys

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