I’ve mentioned Granny’s little book of recipes before; filled to the brim with all her classic recipes – from shortbread, to pancakes, it houses all Granny’s biggest crowd pleasers. Walnut Biscuits are no exception. Lovely little biscuits with a nice wee bit of history behind them.
Granny first started making Walnut Biscuits as a teenager when she worked in a local coffee shop – her first full time job, circa 1976. They were always a favourite with the cafe-goers, particularly with a cuppa. Sweet, buttery and melt-in-the-mouth – it’s really is no wonder they were such a crowd pleaser.
As well as being truly scrumptious, Granny’s Walnut Biscuits are also incredibly easy to make. They’re the perfect recipe to bake with kids and they’re also very versatile and lend themselves to all different kinds of nuts. Walnuts happen to be my favourite nut but why not give them a try with pecans, peanuts or even pistachios?
Granny’s Top Tips
♥ Don’t over-chop your walnuts – you want them to give a bit of bite to your biscuits.
- 115 g Caster Sugar
- 115 g Butter at room temperature
- 1 Egg Yolk
- 60 g Walnuts roughly chopped
- 1/4 tsp Vanilla Extract
- 155 g Self Raising Flour
- 1 tsp Cornflour
- Pre-heat your oven to 180°c (or 160°c for a fan-assisted oven). Line a couple of trays with some grease-proof paper.
- In a large bowl, cream together the butter and sugar.
- Add the egg yolk, walnuts and vanilla and mix until combined.
- Gradually add the flour and cornflour to the mixture, a little at a time, mixing until it forms a soft dough.
- Roll a small amount of dough into balls (between a teaspoon and tablespoon is ideal, depending on how big you want your biscuits to be) and place onto your pre-lined baking trays with a bit of space between them.
- Flatten each ball a little with your fingers. Bake for 15 minutes until golden.
- Leave on trays until cool enough to touch before transferring to a wire wrack to cool completely.