Walnut Biscuits Food

WALNUT BISCUITS

Steps:

• Pre-heat your oven to 180°c (or 160°c for a fan-assisted oven). Line a couple of trays with some grease-proof paper.
• In a large bowl, cream together the butter and sugar.
• Add the egg yolk, walnuts and vanilla and mix until combined.
• Gradually add the flour and cornflour to the mixture, a little at a time, mixing until it forms a soft dough.
• Roll a small amount of dough into balls (between a teaspoon and tablespoon is ideal, depending on how big you want your biscuits to be) and place onto your pre-lined baking trays with a bit of space between them.
• Flatten each ball a little with your fingers. Bake for 15 minutes until golden.
• Leave on trays until cool enough to touch before transferring to a wire wrack to cool completely.

CHOCOLATE WALNUT COOKIES

Steps:

• In a medium bowl, sift the flour, cocoa, baking powder, and salt onto a piece of parchment or wax paper. Set aside. In a mixer, beat the butter and sugar until fluffy, about 2 to 3 minutes. Add eggs and vanilla, and mix until combined. On low speed gradually add the flour mixture and mix until incorporated. With a wooden spoon, mix in the walnuts. Add the melted chocolate and milk, and stir to combine well. Refrigerate dough until firm, about 30 minutes.
• Preheat the oven to 350 degrees F.
• Roll dough into 1 1/2-inch logs and refrigerate until firm, about 30 minutes more. Cut logs into 1-inch slices and roll in confectioners' sugar. Transfer to an ungreased cookie sheet and bake until golden around the edges, about 10 to 12 minutes. Cool on wire racks.

CHOCOLATE CHIP WALNUT COOKIES

Steps:

• Sift the flour, kosher salt, baking powder and baking soda together into a large bowl.
• Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Fold in the chocolate chunks and walnuts by hand.
• Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or up to overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• Use a 2-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 8 cookies, roughly 3 1/2-ounces each, per baking sheet). Sprinkle the flaky sea salt on top of the dough balls.
• Bake, rotating the pans from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 18 to 20 minutes. Let them cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

WALNUT BISCUITS

Steps:

• Preheat oven to 450°F. Mix first 5 ingredients in medium bowl. Add butter and rub in with fingertips until mixture resembles fine meal. Stir in walnuts. Add milk and stir with fork until dough comes together. Gather dough into ball.
• Knead dough gently on floured work surface until smooth, about 10 turns. Pat dough into 9-inch square about 1/2 inch thick. Cut dough into 9 squares. Transfer squares to ungreased baking sheet, spacing 2 inches apart.
• Bake biscuits until puffed and light golden brown, about 15 minutes. Serve warm or at room temperature.

FAVOURITE DATE & WALNUT BISCUITS

Steps:

• Cream butter and sugars. Add vanilla and egg.
• Sift in the flour and salt.
• Add the dates and walnuts, combine well.
• Roll into walnut sized balls and place on lined baking tray. Press down a little.
• Bake in moderate oven for 10 minutes or until lightly browned.
• Cool on wire rack then hide them from children and unexpected guests!

WALNUT COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream the shortening, brown sugar and eggs. Stir in the flour and baking soda. Stir in the walnuts. Drop dough by spoonfuls 2 inches apart on cookie sheets.
• Bake 10 to 12 minutes. Let cool on wire racks.