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…

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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).

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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.

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These biscuits can last up to 2 weeks in an airtight container, that is if they last that long.

Nutty Walnut Biscuits
Yields 38
Print
Total Time
2 hr
Total Time
2 hr
Ingredients
  1. 225g butter softened
  2. ½ cup sugar
  3. 1 egg yolk
  4. 2 teaspoon vanilla extract
  5. 2 1/3 cup flour
  6. Salt
  7. ¾ cup chopped walnuts
Instructions
  1. 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).
  2. 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.
  3. Chill the log for 30-60 minutes. Cut it into biscuits.
  4. Bake at 150 degrees, till slightly brown.
Madz's Kitchen http://www.madzskitchen.com/