How to Make Walnut Biscuits - Recipe
This Walnut Biscuit Recipe is easy to make and has a great flavor.
They are a great biscuit for morning or afternoon tea, Supper, Children' s lunch boxes, when you go on a picnic, an all round Biscuit.suitable for any occasion.
They will keep in an airtight container for about 10 days, but I guess that will depend on how much you like them.
They do have nuts in them, ( my personal opinion Children under five years of age should not have Nuts) but that is up to each individual.
if you prefer, you might like to try this Recipe with chopped Hazelnuts, (unsalted) Cashew Nuts, chopped Pecan Nuts or chopped Almonds, If you change the nuts it will give them a slightly different flavor, but the choice is yours. Which ever nuts you use they will still taste nice.
For the folks who have an allergy to nuts, you may want to try this recipe with finely chopped dried Apricots, Apples, Pears !
For these Walnut Biscuits you will need the following ingredients.
- 1 x cup Caster Sugar.
- 1 x Egg.
- 2 x cups Self Raising Flour.
- 2 x ounces finely chopped Walnuts.
- 2 x ounces Dark Chocolate chopped into small bits or Mini Chocolate Bits.
- 6 x ounces Butter, chopped into small pieces for easier mixing.
- 1/2 teaspoon Vanilla Essence.
- 1/2 cup Desiccated Coconut.
If you wish (I have not tried it) you may like to try Milk Chocolate, in place of Dark Chocolate.
I feel that the Milk Chocolate would make the taste a lot sweeter!
Method of preparing the Walnut Biscuits mixture
Cream sugar and butter until light and fluffy, beat in Vanilla Essence, and Egg. beat well.
Beat in sifted flour, blending thoroughly.
Stir in Chocolate Bits, Coconut and Walnuts, mix well.
Roll into small balls about the size of a Walnut.
Place on greased oven tray, or oven tray lined with baking paper. ( I use the baking paper), allowing room to spread.
Bake for approx. 15- 17 minutes or until A light golden color,( not too dark as that will mean they are over cooked) in a moderate oven, around 190 degrees. I know each oven may very in temperature.
They will be a little soft when taken out of the oven, but will crisp up as they cool
If you wish when the Biscuits have cooled.
1) melt some dark chocolate and dip half the biscuit in to the chocolate and leave on the cooling rack to set.
2) drizzle the melted chocolate over the biscuit.
3) just eat them plain.
This recipe makes approx 41/2 dozen biscuits. and they will keep in an airtight contained lined with baking paper for approx 10 days.
In our Family they are usually all eaten within 3 to 4 days.
They are a little crunchy,great tasting,melt in your mouth type of biscuit. I hope you like them.
In fact we are off now to finish off the three Walnut Biscuits you can see in the Photograph. See you :) :)
- Walnut - Wikipedia, the free encyclopedia
Walnuts! The nut kernels of all the species are edible, but the walnuts most commonly available in shops are from the Persian walnut.
- Vanilla extract - Wikipedia, the free encyclopedia
Vanilla essence is sometimes referred to as Vanilla Extract!
- Sucrose - Wikipedia, the free encyclopedia
Caster Sugar (Culinary Sugar) , commonly used in baking, originally sprinkled from a castor. Castor or caster sugar is the name of a very fine sugar in Britain, so named because the grains are small enough to fit though a sugar "caster" or sprinkler!