 Recipes
230g butter, softened
1 cup sugar
2 egg yolks
2 tsp grated lemon peel (optional)
1 tsp vanilla extract
1/4 tsp salt
2 1/2 cups flour (see bottom of recipe for gluten free alternative)
1 1/4 cups cooking nuts, chopped (process more in food processor)
Non-stick cooking spray
About 1/4 cup each Barker’s Raspberry Jam and Barker’s Passionfruit Curd
Icing sugar (optional)
In a mixer bowl, beat together butter and sugar until creamy.
Add egg yolks, lemon peel (if desired), vanilla, almond extract and salt; beat well.
Mix in flour and 1/4 cup of the nuts until blended.
Gather into a ball; cover in plastic wrap and refrigerate 1 hour.
Heat oven to 190oC.
Lightly coat baking sheet with non-stick spray or line with parchment paper. Shape dough to form 3 cm balls; roll into remaining 1 cup of nuts to coat lightly. Place 50cm apart on baking sheet. Using your thumb or a wooden spoon handle, make a depression in each cookie.
Fill each with scant 1/2 tsp jam or curd. Bake 20 to 25 minutes or until golden.
Cool on a baking sheet 5 minutes; sprinkle with icing sugar if desired.
Transfer to wire racks and cool completely.
Store in an airtight container.
Take your favourite chopped nuts and process them in a food processor so you have a finer nut meal to make the covering in nut mixture more successful.
Resting the mix in the fridge is important.
Even in the winter, store nuts in an airtight jar and keep in the fridge. Buy small amounts of nuts often rather than larger quantities.
Leave the cookies on the tray for a few minutes before transferring to wire rack. They're so much easier to handle that way.
If for any reason the airtight container was left open, placing back in the oven for another bake–as soon as they look a little more golden can refresh the biscuits they are ready. The “colour” in a cookie – always transfers to flavour – especially important with shortbread.
 For a gluten free version, simply replace standard flour with this simple alternative: 2 parts rice flour to 1 part tapioca flour
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