I saw this recipe on Sawsan’s site, Chef In Disguise, not long ago and saved the recipe instantly; the sound of a walnut stuffed shortcrust cookie sounded incredible, and her photos were mouth watering! I decided to put my own spin on it because
a) I really can’t stomach cinnamon, and
b) I love the walnut/dried cranberry combination.
You can find Sawsan’s original and more Middle Eastern recipe on her site, but here’s how I made it a bit more “me” : )
– 1.5 cups plain flour
– pinch of salt
– 1 tbsp caster sugar
– 100g cold butter
– ½ cup lukewarm milk
– ½ cup toasted walnuts, chopped
– ½ cup dried cranberries, chopped
1. Combine the flour, salt, sugar and butter in a mixing bowl, rubbing the butter into the flour until it resembles crumbs.
2. Gradually add the milk while kneading to a smooth, soft dough – you may not need all of the milk, so only add it bit by bit.
3. Cover the dough and set aside for 30 – 60 minutes (I went with around 45min).
4. When the dough has been rested long enough, grab tablespoon sized chunks off the ball of dough and and spoon a bit of the mixed walnuts and cranberries into it. Mould the dough around the filling and gently roll it into a ball. Place cookies on an oven tray as you go.
5. Rest the cookies for a further 10 minutes, and pre-heat the oven to 180°C. After the second lot of resting, bake for 15 – 20 minutes, until golden.
The base dough for these cookies is absolutely phenomenal, and one I will be using a LOT now! It’s so simple and soft, and I think quite versatile. You can also obviously fill these cookies with anything you want – I’m thinking of trying one with citrus zest in the cookie dough next time… The other great thing is that they are SO easy to make, and require very few ingredients, all of which are usually kitchen staples. Given that it is Monday, you might want to throw a batch together after work this afternoon!