While lard is traditional in these deliciously crumbly biscuits, I’m more likely to have butter on hand so that’s what I use, I also like the flavour it adds. Substitute extra castor sugar for the brown sugar if need be.
Makes 12 pieces
- ¾ cup walnut pieces (about 70g)
- 1 cup plain flour
- ½ teaspoon baking powder
- ¼ teaspoon bicarb soda
- Salt flakes, to taste
- 75g butter, melted
- 2 tablespoons castor sugar
- 2 tablespoons brown sugar
- 1 egg, lightly beaten
- Preheat oven to 180°C.
- Crush walnuts coarsely, reserving 12 pieces for decoration.
- Combine crushed walnuts with flour, baking powder, bicarb soda and a good pinch of salt.
- Place butter, castor sugar, brown sugar and half the egg in a mixing bowl and whisk until well combined.
- Add walnut mixture and stir to form a smooth dough.
- Divide dough into 12 pieces.
- Roll each piece between the palms of your hands to form a ball, placing them on a baking paper-lined tray about 5cm apart.
- Press with the tines of a fork to flatten them slightly then top with a piece of reserved walnut.
- Add a tablespoon of water to the remaining egg and brush over the top of the biscuits.
- Bake for 15 minutes, then reduce oven temperature to 160°C and bake for a further 10 minutes or so, until well coloured and cooked through.
- Set aside to cool on the tray.
- Store in an airtight container in a cool place for up to 5 days.