These biscuits are wonderfully nutty and addictive. You don’t have to use walnuts; you can substitute practically any nut you like. I’ve tried pecan nuts in the past and they taste very nicely nutty as well. Want to try macadamia one day…
Instead of sitting and chopping individual walnuts, I decided to smash them to smithereens. As you can see I put the walnuts in a snap lock bag and then thumped them with a pestle (anything heavy would actually do).
If you have toddlers then I would recommend making sure the walnuts are really tiny, as later I found walnut pieces all over the house, apparently Zakariyya kept spitting them out!
The biscuit dough has to be rolled up into a log, the fatter your log the bigger your biscuits… So in other words if you want bigger biscuits make a fat log or if you want lots of biscuits make a decent sized log, like I did. The minimum for chilling the dough is half an hour; I kept mine in the fridge for an hour.
When slicing the dough make sure you don’t slice too thin or too fat.
These biscuits can last up to 2 weeks in an airtight container, that is if they last that long.
- 225g butter softened
- ½ cup sugar
- 1 egg yolk
- 2 teaspoon vanilla extract
- 2 1/3 cup flour
- ¾ cup chopped walnuts
- With a wooden spoon mix the butter and sugar until it turns white and creamy. Add the egg yolk and vanilla extract (I always add a little extra).
- Mix the flour and a pinch of salt, add it to the creamed mixture. Slowly bring the dough together and form a log using your hands.
- Chill the log for 30-60 minutes. Cut it into biscuits.
- Bake at 150 degrees, till slightly brown.