Walnut Biscuits

You can vary these biscuits by using toasted, skinned hazelnuts or ground almonds instead of the walnuts. Serve them with ices, poached fruit, baked custards, or for tea, or sandwich them in pairs with clotted or whipped cream and fresh fruit. One marvellous mixture is walnut biscuits sandwiched with clotted cream and bananas tossed in lemon juice, served with Apricot Sauce.


  • 75 g/3 oz walnuts, finely chopped
  • 225 g/8 oz self-raising flour
  • 200 g/7 oz butter
  • 150 g/5 oz caster sugar
  • 1 egg


Place the walnuts, flour, butter and sugar in the processor and whizz until the mixture resembles fine breadcrumbs. Add the egg and mix again.

Wrap in clingfilm or greaseproof paper and mould into a log 2.5 cm/1 inch in diameter. Chill. Slice as thinly as possible, turning the roll as you cut, and lay the slices on a baking sheet. Bake in a preheated oven, 180°C/350°F/gas mark 4, for 10 minutes, until lightly browned. Cool on a wire rack.

Alternatively, pipe the mixture while soft into small swirls, 2.5 cm/1 inch in diameter, on to a baking sheet. Bake for 8–10 minutes.