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40-50
Medium
By Gary Rhodes
Published 1996
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.
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.
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