100grpeanut oilor other neutral-tasting oil, add more as needed
To decorate cookies (optional):
whole or halved walnutunsalted
Egg wash:
1egg yolk + 1 tsp water
For eggless version:
Milkto brush on top of cookie
Instructions
Prepare the cookie dough (for both versions):
If the walnuts you have are unroasted, roast them in the oven at 350 F for 15 minutes or roast them dry on the pan until aromatic. This will add extra flavor to the end product. Let them cool down and pulse them a few times in a food processor to just roughly chop them. Don't grind them too fine
Preheat oven to 325 F (165 C). Line baking sheets with parchment paper. Mix all the dry ingredients together and stir to mix
Gradually add oil until you are able to knead into a dough. The dough will be soft and a bit crumbly in texture
Shape the cookies:
Pinch off about 1 Tbsp of cookie dough and roll into a ball. Use your thumb to gently press the middle to slightly flatten the cookie and to create an indentation in the middle and rough crackly edges (as shown in the photo and video). You can add a piece of whole walnut on top if you like. Place on a baking sheet about 1-inch apart. Brush the cookies with egg wash or milk (for eggless version)
Bake in the preheated oven for 20-25 minutes or until golden brown. Let them sit on the baking sheet for 5 minutes and then transfer to a cooling rack to let them cool down completely. They will crisp up further
Transfer to a cookie jar and secure the lid tightly. They can be kept at room temperature for 2-3 weeks