Walnut Biscuits
Start off by creaming together seven ounces of softened butter with five ounces of caster sugar. Next, beat in a large egg and then eight ounces of self-raising flour and three ounces of chopped walnuts.
Spoon a third of the mixture onto a rolled out piece of cling film and roll it up tightly to form a sausage shape that is about 2 inches in diameter.
Repeat with the rest of the mixture. Put the sausages of dough in the fridge to harden up over-night. You can freeze them like this too.
Next day, peel away the cling film and slice up the dough thinly and place on baking sheets. Bake for no more than ten minutes 190°C (375°F).
Griggers reckon they go well with coffee, and I am sure they do, but as I am not allowed to drink coffee anymore (Doc’s orders), it’ll have to be a tea.
#308 Walnut Biscuits. A nice, crisp biscuit that is sweet and crumbly; it certainly would go with unsweetened coffee or tea. The only problem with them is that there weren’t enough walnuts. I would go to four or maybe five ounces of walnuts.
Spoon a third of the mixture onto a rolled out piece of cling film and roll it up tightly to form a sausage shape that is about 2 inches in diameter.
Repeat with the rest of the mixture. Put the sausages of dough in the fridge to harden up over-night. You can freeze them like this too.
Next day, peel away the cling film and slice up the dough thinly and place on baking sheets. Bake for no more than ten minutes 190°C (375°F).
Griggers reckon they go well with coffee, and I am sure they do, but as I am not allowed to drink coffee anymore (Doc’s orders), it’ll have to be a tea.
#308 Walnut Biscuits. A nice, crisp biscuit that is sweet and crumbly; it certainly would go with unsweetened coffee or tea. The only problem with them is that there weren’t enough walnuts. I would go to four or maybe five ounces of walnuts.
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