Maple Syrup and Walnut Biscuits

Preparation info
  • Makes


    • Difficulty


Appears in
Open Rhodes Around Britain

By Gary Rhodes

Published 1996

  • About

These biscuits have a wonderful texture and nutty flavour. They eat well on their own or with dessert dishes such as the Caramel Cream Pots.


  • 225 g (8 oz) unsalted butter, softened
  • 75 g (3


Cream together the butter and sugar. Add the egg yolk and maple syrup. Fold in the flour, binding to a dough. Add the chopped walnuts. Using a little more flour, mould the mixture and roll it into cylinder-shaped logs about 18 cm (7 in) long and 5 cm (2 in) diameter. Wrap in clingfilm and put in the fridge. The mix can now be left to chill and will last for several days in the fridge.