375g plain flour
200g unsalted butter, cubed
2 egg yolks
125g caster sugar
2tbsp rosemary, chopped
60g walnuts, finely chopped
In a large mixing bowl, rub the butter into the flour with your finger tips, until it resembles breadcrumbs.
Make a well in the centre, add the eggs, sugar and rosemary and mix using your hands. The dough should form into a rough ball.
With the dough still in the bowl, knead in the walnuts until they are evenly distributed.
Place the dough on a square of cling film, and shape into a log with flat ends. Roll in the cling film and leave in the fridge for at least an hour.
Pre-heat your oven to 180c, and line your baking sheet(s) with greaseproof paper.
Using a sharp knife, cut the log into slices about 5mm thick and place them well apart on the baking sheet(s).
Bake for 18-20 minutes, until they are firm but still light in colour, and leave to cool on a wire rack.