|Plain flour||140 Gram|
|Castor sugar||85 Gram|
|Finely chopped nuts||2 Tablespoon|
Sift the flour into a mixing bowl.
Rub in the butter (which should be at room temperature) until the mixture resembles fine breadcrumbs.
Stir in the sugar.
Mix to a firm dough with the egg yolk lightly beaten with the sherry.
On a lightly floured surface roll out thinly to about 1/8 inch (1/4 cm.) thick, prick well and cut into a variety of shapes.
Brush with lightly beaten egg white and sprinkle with chopped nuts.
Transfer to baking sheet and bake in upper part of preheated oven, until cooked and golden brown.
Cool on a wire rack.