70 g walnut pieces, chopped

90 g unsalted butter, at roon temperature

80 g golden caster sugar

80 g unrefined demerara sugar

1 large egg, beated

1/2 teaspoon real vanilla essence

250 g self-raising flour

several baking sheets, greased

Makes 24

Walnuts can sometimes be very bitter, and can also turn rancid very quickly when exposed to air, so taste one first before using them in this recipe.

Using a wooden spoon or electric mixer, beat the butter until soft and creamy. Gradually beat in the sugars and continue beating for another 2 minutes.

Beat in the egg a little at a time, then stir in the vanilla, flour and chopped nuts. Work the mixture with your hands until it comes together into a firm dough. Again using your hands, roll the dough into 24 walnut-sized balls.

Space them well apart on the baking sheets, then flatten with a fork. Bake in a preheated oven at 180°C (350°F) Gas 4 for about 10 minutes or until golden and firm.

Leave on the sheets for a couple of minutes to firm up, then transfer to a wire rack to cool completely.

Store in an airtight container and eat within 1 week, or freeze for up to 1 month.