Walnut Biscuits Recipe
Ingredients
| Walnut halves | 12 | |
| Lard - 1 1/2 oz 40g | ||
| Self-raising flour - 4 oz 110g | ||
| Baking powder | 1 Teaspoon | |
| Sugar - 4 oz 110g | ||
| Eggs | 2 | |
Directions
GETTING READY
1 Preheat the oven to 400°F (gas mark 6 / 200°C.)
2 In a bowl, soak the walnut pieces in boiling water for 5 minutes.
3 Lightly grease a baking sheet with oil.
MAKING
4 Carefully remove the walnuts with a slotted spoon.
5 Pat dry with kitchen paper and set aside.
6 In a large bowl, add the flour and baking powder.
7 Gently rub in the lard until it is well mixed.
8 Blend in the sugar and 1 egg to form a thick paste.
9 Equally divide the mixture into 12 balls.
10 Lightly press them into flat, biscuit shapes about 2 inches (5 cm) in diameter.
11 On the prepared baking tray, arrange the biscuits.
12 On the top of each biscuit, press a piece of walnut
13 Evenly glaze the top of each biscuit with 1 beaten egg, using a pastry brush,
14 Put them in the oven and bake for about 20 minutes.
15 Remove from the oven and place on a rack to cool.
SERVING
16 Serve as desired.
TIP
Once cooled, the biscuits can be stored in a tightly covered jar for upto a week.
1 Preheat the oven to 400°F (gas mark 6 / 200°C.)
2 In a bowl, soak the walnut pieces in boiling water for 5 minutes.
3 Lightly grease a baking sheet with oil.
MAKING
4 Carefully remove the walnuts with a slotted spoon.
5 Pat dry with kitchen paper and set aside.
6 In a large bowl, add the flour and baking powder.
7 Gently rub in the lard until it is well mixed.
8 Blend in the sugar and 1 egg to form a thick paste.
9 Equally divide the mixture into 12 balls.
10 Lightly press them into flat, biscuit shapes about 2 inches (5 cm) in diameter.
11 On the prepared baking tray, arrange the biscuits.
12 On the top of each biscuit, press a piece of walnut
13 Evenly glaze the top of each biscuit with 1 beaten egg, using a pastry brush,
14 Put them in the oven and bake for about 20 minutes.
15 Remove from the oven and place on a rack to cool.
SERVING
16 Serve as desired.
TIP
Once cooled, the biscuits can be stored in a tightly covered jar for upto a week.
Chef
