Ingredients:

  • 225g (1 cup) Unsalted Butter, cold and cubed
  • 75g (⅓ cup + 1 tbsp) Granulated Sugar
  • 1 Large Egg Yolk
  • 1 tsp Vanilla Extract
  • 300g (2 ½ cups) All-Purpose Flour
  • Pinch of Salt
  • 1-2 Tbsp Cold Milk or Water, if needed
  • 120g (½ cup) Unsalted Butter
  • 75g (⅓ cup + 1 tbsp) Granulated Sugar
  • 2 Tbsp Honey or Golden Syrup
  • 100ml (slightly less than ½ cup) Heavy Cream (35% milkfat min)
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Nutmeg
  • 250g (2 ½ cups) Walnuts, finely chopped
  • Apricot Jam, strained (Optional)

Instructions:

  1. Make the Shortbread Dough: Combine butter and sugar. Add egg yolk and vanilla. Gradually mix in flour and salt until a dough forms. Add a little milk or water if needed. Wrap in plastic wrap and chill.
  2. Prepare the Walnut Topping: In a saucepan, melt butter with sugar, honey/golden syrup, and cream. Bring to a simmer, then stir in cinnamon, nutmeg, and chopped walnuts.
  3. Assemble and Bake: Roll out chilled dough on a lightly floured surface. Spread with the walnut topping.
  4. Cut into Shapes: Use a pizza cutter or sharp knife to cut the dough into squares or triangles.
  5. Bake: Transfer the cookies to prepared baking sheets and bake until golden brown (approx. 15-20 minutes).
  6. Cool and Glaze (Optional): Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Brush with strained apricot jam, if desired.