Such beautiful buttery rich biscuits these are. The walnuts take the edge of the sweetness, although not too much as these are still pretty sweet treats. What you get is a lovely biscuit to have with a cup of coffee or tea or maybe even a port as part of an evening treat. So simple to make really with only basic ingredients they are the type of biscuit you could whip up in 5 minutes and have out of the oven inside 15 if you really wanted to. Alternatively they are the kind of mixture that you can roll up and leave for a day or two, cooking fresh to order and filling your house with wonderful baking smells. Whether the mixture lasts that long is another thing altogether.
A few tips from a slack cook on this recipe. Make sure that you chop up your walnuts before adding them to the dough so that they are evenly spread through the mixture. Also go for making two smaller rolls of dough for baking. The one large one was highly impractical and in the end I took pinches of the dough of about teaspoon size and baked them that way. They still turned out beautifully.
Making these as my third selection from Jane Grigson’s English Food its making me realise I’m dabbling around the edges of her cookbook, not being prepared to take on anything too challenging due to a lack of time for preparation and being in a kitchen that is not my own. Some of the recipes really call for a feast of 10 around a table and whilst we are getting close to the celebration season I doubt that this month is going to be the one that I break out a pheasant or offal of some kind. I will make an effort to attempt something a little bit more substantial for us before the month is out, I promise.
To get the recipe follow the link here… Walnut Biscuits by Jane Grigson
Happy Baking and Happy Eating,