Honey Walnut Crescents


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Makes 64

  • 600g self raising flour 
  • Pinch salt
  • 300g cream 
  • 250g unsalted butter, softened
  • 1 teaspoon vanilla extract

Filling:

  • 250g walnuts
  • 70g melted butter
  • 80g honey
  • 6g cinnamon
  • 20g caster sugar
  • 1 teaspoon vanilla extract

  • Combine the filling ingredients together and set aside.
  • Whip the butter, salt and vanilla until light, then fold in the cream and flour to form a ball. Divide into 8 equal pieces and roll out to a circle 2-3mm thick. Cut into 8 triangles and place a small spoon of mix at the base (large end) of each triangle. Roll into the centre and slightly bend in the ends to create a crescent. Repeat until all the dough has been used. Place onto lined baking trays and cook at 165 for 10 minutes until lightly golden. Allow to cool completely and store in an airtight container. Dust lightly with icing sugar and serve. Alternatively toss in caster sugar  or cinnamon sugar while warm then allow to cool