Caraway and Walnut Biscuits

    2 hours 25 min

    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.

    5 people made this

    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

    Prep:15min  ›  Cook:10min  ›  Extra time:2hr chilling  ›  Ready in:2hr25min 

    1. In a medium bowl, beat the butter and sugar together until light and fluffy. Stir in the eggs and vanilla extract.
    2. In another medium bowl, combine the caraway seeds, flour and walnuts. Add to the butter mixture and mix well.
    3. Form cookie dough into a long roll and wrap with clingfilm. Refrigerate for 2 hours.
    4. Preheat oven to 180 C / Gas 4. Lightly grease a baking tray.
    5. Thinly slice the chilled dough and bake for 10 to 12 minutes.

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    Reviews in English (3)


    easy and really tastey  -  20 Oct 2006  (Review from Allrecipes US | Canada)


    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)