Šape – paws
These Croatian šape, or ‘paws’, are deliciously crumbly and a perfect snack at tea or coffee-time.
Preheat oven to 180°C. Grease 26 x 7cm fluted tins and dust with flour.
Place the caster sugar and rosemary leaves into a food processor and blitz until the rosemary is finely chopped and has flavoured the sugar.
In a large mixing bowl, beat the sugar, softened butter and vanilla for 2-3 minutes. Add the egg and continue beating until light and creamy (about 2 minutes).
Stir through the flour and ground walnuts until a batter forms. The batter should be moist but not too sticky. Add a little more flour if it’s too wet or a little milk if it’s too dry.
Take heaped tablespoons of the batter and press into each prepared mould, filling to the ¾ point. Arrange the filled moulds on a baking tray and bake for 25 minutes, or until lightly golden.
Allow the šape to sit in the tins for 5 minutes before removing and gently tossing in icing sugar while still hot. Allow to cool completely before storing in a sealed container.
They’re best after a couple of days, but perfectly fine to eat right away.