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.
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
Alternatively, pipe the mixture while soft into small swirls,
© 1990 Joyce Molyneux. All rights reserved.