Caraway and Walnut Biscuits
Caraway seeds are an accquired taste but my family loves them in this cookie. They store well in an airtight tin for about a week.
Ingredients
Makes: 60 cookies
- 225g butter, softened
- 2 eggs, beaten
- 4 tablespoons caraway seed
- 180g icing sugar
- 2 teaspoons vanilla extract
- 350g plain flour, sifted
- 230g chopped walnuts
Method
Prep:15min ›
Cook:10min ›
Extra time:2hr chilling ›
Ready in:2hr25min
- In a medium bowl, beat the butter and sugar together until light and fluffy. Stir in the eggs and vanilla extract.
- In another medium bowl, combine the caraway seeds, flour and walnuts. Add to the butter mixture and mix well.
- Form cookie dough into a long roll and wrap with clingfilm. Refrigerate for 2 hours.
- Preheat oven to 180 C / Gas 4. Lightly grease a baking tray.
- Thinly slice the chilled dough and bake for 10 to 12 minutes.
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Reviews & ratings
Average global rating:
(4)
Reviews in English (3)
I used pecans instead of walnuts, and changed the flour to be 1 cup rye flour and 2 cups all-purpose flour. These are easy to make! They have a wonderful smell and taste! I love the hidden surprise of the caraway seeds! - 14 Dec 2010 (Review from Allrecipes US | Canada)
Put a tablespoon of baking powder in the dough. These cookies are a nice change from same old same old. - 16 Feb 2015 (Review from Allrecipes US | Canada)