Walnut Shortbread Rounds

For the cookies, mix the flour with the vanilla extract and sugar. Add the butter in small flakes and quickly knead to a firm dough. Wrap in foil or clingfilm and chill in the refrigerator for about 30 minutes. Then roll out on a lightly floured work surface to a thickness of 5 mm and cut out circles approximately 3.5 cm in diameter. Place on a baking tray lined with baking parchment and bake in the preheated oven for about 15 minutes, until lightly browned. Take out and cool on a cooling rack. To decorate, chop the white chocolate couverture and melt over a bain-marie. Stir in the creme fraiche and leave to cool. Spread a circle of icing on each cookie and decorate with a slice of walnut. Leave to set.