Preheat oven to 180ºC (356ºF) fan-forced. Line a baking sheet with parchment paper and set aside.

In a small mixing bowl, add flour, baking soda, cinnamon and salt. Whisk until well combined and set aside.

Prepare a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached.

Add butter to the bowl and beat for a few seconds to break it up and it begins to turn creamy. This makes it easier on your beater when the sugar is added.

Add both sugars and beat on medium-high speed for 2 minutes, scraping down the sides as needed.

Add egg and vanilla, beat for 20 seconds on medium speed until well combined. Scrape down the sides.

Add all of the flour mixture and beat until a soft dough forms, about 25-30 seconds, do not over-mix.

Add chopped walnuts and use a rubber spatula or wooden spoon to mix them through the dough.

Scoop up 1 tablespoon worth of dough (weighing 30g/1oz) and roll into a smooth ball. Flatten ball in the palm of your hand to form a round disc, place cookie disc onto lined sheet. Alternatively, place ball on lined tray and press down with the palm of your hand to flatten out into a round disc.

Repeat with remaining dough, leaving about 5cm space between each cookie.

Bake for 10-12 minutes or until cookies are lightly golden and come away easily from the parchment paper.

Remove and cool on sheet for 3 minutes.

Transfer to a wire rack to cool completely.

Enjoy!