“Thank you so much for supporting the BIG dinner 2! I hope you enjoy these crumbly, nutty, spicy biscuits. I made them 6 times during lockdown. Do add the extra walnuts!”
Olivia Giles, 500 miles founder
125g butter – at room temperature
125g icing sugar
1 large egg – at room temperature
150g self-raising flour
150g plain flour
2 teaspoons ground cinnamon
120g finely chopped walnuts (suggest increasing to 150g)
1 tablespoon full cream milk
Preheat oven to 180℃ (350℉) (no fan) and line a baking tray with baking paper.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until pale and creamy. Add the egg, beating to incorporate well.
Gently fold in the flours, cinnamon and a pinch of salt, followed by the walnuts. Add the milk and knead gently to form a soft, sticky dough.
Divide the dough into 12 equal portions with a spoon then shape them into smooth, round balls, placing them on a baking tray as you go. Gently press each one to flatten slightly, then bake on the middle shelf in the oven for 20 minutes – or until they are light golden.
Cool briefly on the tray, then transfer the biscuits to a wire rack to cool completely before serving. The biscuits can be stored for 1 week in an airtight container.