Walnut Biscuits by Jane Grigson

the original recipe

7 oz butter
5 oz castor sugar
8oz self-raising flour
1 large egg
3oz shelled walnuts, chopped

which I converted to be approx

200g butter
150g castor sugar
250g plain flour
2 tsp baking powder
1 large egg
90g approx chopped walnuts

Cream your butter and sugar until light and fluffy. Add in the egg, flour and baking powder and blend until well combined. Finally stir through the chopped walnuts.

There are two different ways you could go about baking these:

Option One: Place the dough onto a sturdy piece of baking paper or tin foil and roll into a sausage shape to create an even log. Refrigerate for approx 1 hour to stiffen the dough. Remove the covering and slice with a sharp knife. The nuts will disturb the blade a little so unfortunately you may not get perfect slices, but the biscuits should be fairly even. Bake in a 180c oven for approx 10 minutes or until golden.

The biscuits will still be fragile and soft when removed from the oven. Allow to cool for a few minutes on the baking tray and then transfer to a cooling rack.

Alternatively

Skip the rolling and cooling of the dough.

Take teaspoon sized pieces of dough and place them evenly on the baking sheet, bake until golden or for approx 10 minutes.

The biscuits will still be fragile and soft when removed from the oven. Allow to cool for a few minutes on the baking tray and then transfer to a cooling rack.

Happy Baking and Happy Eating,

Leah