Olivia’s Afghan Cinnamon & Walnut Biscuits
“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
Ingredients
- 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
- Salt (pinch)
Method
- 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.
