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Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup packed Demerara sugar
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 2 cups all-purpose flour, sifted
- 1/4 tsp baking powder
- 1 cup chopped walnuts
Details
Servings 20
Adapted from canadianliving.com
Preparation
Step 1
In bowl and using wooden spoon, cream together butter, Demerara sugar, granulated sugar and salt until light and fluffy. In separate bowl, whisk flour with baking powder; stir into butter mixture just until combined. Stir in walnuts.
Press into parchment paper–lined 9-inch (1.5 L) round metal cake pan. Score to make 16 to 20 wedges. Using fork, prick once or twice per wedge.
Bake in 325°F (160°C) oven until lightly browned and tester comes out clean, 45 to 50 minutes. Let cool in pan on rack for 10 minutes. Using sharp knife, cut through score lines (leaving in pan). Let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Source : Canadian Living Magazine: December 2009
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