As you all know, this month’s feature cookbook by The Cookbook Guru is: The Complete Margaret Fulton Cookbook. My last post from this cookbook featured the old favourites Burnt Butter Biscuits. In that post, I mentioned I thought the sweet section of the book had stood the test of time better than the savoury. Not to be a defeatist, I made the Spiced Beef on page 153 of the 1974 edition. It tasted pretty good but it was supposed to be eaten as a cold meat and Maus and I had it hot with vegies. And, even though I used the ingredients as listed, I didn’t follow the instruction too closely, All in all, not post worthy.
So, back to the biscuit chapter I went. There are lots of opportunities there. I showed it to Maus and told her to choose a biscuit recipe she would like me to make but …. she got the answer wrong so I chose one myself. 🙂
I have mentioned before, I love walnuts and I had already noted two possibilities flavoured with walnuts. I chose the walnut butter biscuits and I am glad I did, they are so good. Good, old fashioned home made biscuits are the best. (I may make Maus’ choice but, then again, I may not.)
- 250g butter (at room temperature)
- 1½ cups icing sugar, sifted
- 1 egg
- 1 tsp vanilla essence
- 2½ cups plain flour
- ½ tsp bicarbonate of soda
- 1 tsp baking powder
- ¼ tsp salt
- 1½ cups finely chopped walnuts*
- walnut halves, to decorate
* All up, you will need about 300g of walnuts.
We made 40 biscuits using a 20 mil tablespoon of batter for each biscuit.
- Preheat the oven to 180°C. Line baking trays with baking paper.
- Using an electric mixer, cream the butter with the icing sugar until light and fluffy.
- Add the egg and vanilla and beat well.
- Sift the flour with the bicarbonate of soda, baking powder and salt.
- Fold the flour into the creamed mixture.
- Add the chopped nuts.
- Form the mixture into balls, place on the prepared baking trays, flatten slightly with your fingers and then top each with a walnut half.
- Bake for 10–12 minutes or until lightly browned. Transfer to wire racks to cool.