For the ultimate nibble to accompany festive drinks, cooks can try whipping up the walnut and parmesan biscuits.
They make a thoughtful gift, where bakers can simply tie biscuit stacks in a ribbon or place them in gift bags.
The recipe comes from California Walnuts and only takes 30 minutes to prepare, plus chilling time.
Meanwhile, the biscuits take around 17 to 18 minutes to cook and make 32 individual biscuits.
Even better, chefs don’t need many ingredients to make the food dish.
Method:
Firstly, place the 50g walnuts in a food processor and finely chop. Add the parmesan, flour, thyme and butter and whizz until the mixture comes together, like pastry, and is smooth, stiff and well mixed. Don’t be tempted to add extra liquid to the mix.
Next, move the dough onto a floured work surface and form it into two neat cylinders about 4cm in diameter. Wrap in clingfilm and chill until firm, about an hour.
Then, preheat the oven to 180ºC, gas mark four.
Put a piece of foil onto the work surface and add the 75g chopped walnuts. Brush the cylinders with the egg generously all over the sides (not the ends) and roll in the walnuts, then transfer to a board or plate.
Line two large baking sheets with baking parchment. Slice each cylinder into 16 discs and place on baking sheets, well-spaced.
Bake for 17 to 18 minutes, swapping the trays over halfway, or until golden. Transfer to a cooling rack to cool completely.
