Sharp cheddar, chili flake and toasted walnut shortbread

Directions

1. Grind nuts, set aside.
2. combine flour, baking powder, salt, chili flakes in food processor. Pulse to blend.
3. Add butter chunks slowly and run processor until mixture resembles a coarse cornmeal. Add cheeses and nuts. Pulse to combine.
4. Slowly add buttermilk until dough forms a ball. Knead for 2 minutes, adding flour as necessary. Form into logs and chill for at least an hour, or overnight.
5. Preheat oven to 400 F. Slice logs into 1/4 inch coins. Bake on parchment paper for 10 minutes or until golden brown. Cool on a wire rack. Store in plastic bags when cool.