Walnut Biscuits
Deliciously moreish and easy to make, Walnut Biscuits make the perfect tea time treat.
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Servings: 15
INGREDIENTS
- 115 g Caster Sugar
- 115 g Butter or Block Margarine (at room temperature)
- 1 Egg Yolk
- 60 g Walnuts (roughly chopped)
- ¼ tsp Vanilla Extract
- 115 g Self Raising Flour
- 1 tsp Cornflour
INSTRUCTIONS
- Preheat your oven to 180°c (or 160°c for a fan-assisted oven or Gas Mark 4). Line a couple of sheets with some grease-proof paper. Set aside
- In a large bowl, cream together the butter & sugar, until light and creamy.
- Add the egg yolk, walnuts & 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-tablespoon is ideal, depending on how big you want your biscuits to be) and place onto your pre-lined baking sheets with a bit of space between each ball. Flatten each ball a little with your fingers.
- Bake in your preheated oven for 15 minutes, until golden and spread.
- Leave on trays until cool enough to touch, before transferring to a wire rack to cool completely.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
- For full ingredient explanations, including substitutions, please see the Ingredients information above.
- For hints and hacks for success, please see Granny's Top Tips above.
- Once baked & cooled, Walnut Biscuits will be good for a few days, kept in an airtight container. As with most biscuits, they texture may change slightly over time.
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