Walnut Biscuits

I should call these cinderella biscuits. They don’t look very pretty, but when you bite into them, you are taken to another dimension. That’s just a long-winded way of saying these look ugly, but they taste amazing. And it’s true.

While walnuts are in season and cheap, I’ve stocked up. I store  them in the freezer to make sure they stay at their best, I use them straight out of the freezer and even pack them as snacks in the kids lunch boxes. Walnuts contain an excellent source of anti-inflammatory omega-3 essential fatty acids. Walnuts are also rich in antioxidants, including being a very good source of manganese and copper. Manganese is necessary for normal brain and nerve function.They are also a good source of molybdenum and the B vitamin biotin.  Sounds complicated, but in short, they are all round great for your family’s health.

115g butter

180ml castor sugar

250ml flour

5ml vanilla extract

100g finely chopped walnuts

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Preheat oven to 160ºC and grease two baking trays.

Beat the butter and sugar until pale.

Stir in the flour, vanilla and walnuts. The mixture will look crumbly.

Press spoonfuls of batter in your hands to form a ball, flatten slightly and place on baking trays. Leave some room between the biscuits, they spread slightly.

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Bake for 20 to 25 minutes.

Cool on a wire rack.

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Store in an airtight container.

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Walnut Biscuits

115g butter

180ml castor sugar

250ml flour

5ml vanilla extract

100g finely chopped walnuts

Preheat oven to 160ºC and grease two baking trays.

Beat the butter and sugar until pale.

Stir in the flour, vanilla and walnuts. The mixture will look crumbly.

Press spoonfuls of batter in your hands to form a ball, flatten slightly and place on baking trays. Leave some room between the biscuits, they spread slightly.

Bake for 20 to 25 minutes.

Cool on a wire rack.

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