Walnut Fingers

Extremely simple recipe, leading to delicious result!
This pastry is good for any filling, really, as long as you roll it relatively thin, think 0.5cm as a guide.

 

100g butter

1.5 cup flour

100g sour cream

1 tsp baking powder

100g walnuts, roasted slightly at 180C for 10-15 mins, and finely chopped

100g sugar

2 tbsp honey

1) Chop butter while cold and add it to the flour. Rub it with your fingers until roughly combined. Don't spend too much time on it. As long as there's no big lums of butter left, it's fine. Add baking powder and sour cream, and bring the dough together using your hand. Shape it into a ball and put in the fridge for 20-30 mins. The whole process of making the dough should not take longer than 20 minutes itself, so do not dwell on it.

2) Combine roasted walnuts, sugar and honey in a bowl.

3) Take the dough out of the fridge and roll it into an oblong sausage form, approximately 3cm in diameter. Cut small pieces off and roll them into thin circles, 3-5mm thick. Put about a teaspoon of walnut mixture onto each, working one by one, then roll it into a roulade, pinching the ends close.

4) Brush lightly with milk. Bake on the tray lined with baking paper, at 180C for about 20 minutes or until golden brown.