The blog has been a little quiet of late because of a combination of business and broken car. This means that I’ve not been able to explore St Louis’s butcher’s shops, markets et cetera anywhere near as much as I’d hoped this month. However, there are still a few simp recipes to do in the book and this is one of them. I had hoped to not do any recipes from the Teatime chapter of the book because I have done so many and there are so many under-represented chapters. However, beggars cannot be choosers, so I made these walnut biscuits that are very similar to the sugar thins I made ages ago. Don’t feel guity about eating a load of these either; walnuts have more antioxidants than any other nut. You might end up a fat little piggy, but you’ll have none of those pesky free radicals aging the skin of your three chins.
Start off by creaming together seven ounces of softened butter with five ounces of caster sugar. Next, beat in a large egg and then eight ounces of self-raising flour and three ounces of chopped walnuts.
Spoon a third of the mixture onto a rolled out piece of cling film and roll it up tightly to form a sausage shape that is about 2 inches in diameter.
Repeat with the rest of the mixture. Put the sausages of dough in the fridge to harden up over-night. You can freeze them like this too.
Next day, peel away the cling film and slice up the dough thinly and place on baking sheets. Bake for no more than ten minutes 190°C (375°F).
Griggers reckon they go well with coffee, and I am sure they do, but as I am not allowed to drink coffee anymore (Doc’s orders), it’ll have to be a tea.
#308 Walnut Biscuits. A nice, crisp biscuit that is sweet and crumbly; it certainly would go with unsweetened coffee or tea. The only problem with them is that there weren’t enough walnuts. I would go to four or maybe five ounces of walnuts. 7/10