- makes 24 serves
- preparation 25 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 100 g caster sugar
- 70 g honey
- 100 g unsalted butter, chopped
- 150 g (1½ cups) coarsely crushed walnuts, lightly toasted, plus 50 g halved walnuts
- 100 g self-raising flour
- 100 g rolled oats
Cooling time allow to cool completely
Instructions
Place sugar, honey and butter in a small pan over low heat until the butter and honey are just melted. Allow to cool, though not so well that it goes hard again; about 25 minutes.
Combine toasted walnuts, flour, a generous pinch of salt and the oats in a large bowl and stir in the butter mixture until just combined.
Preheat oven to 170°C. Take 2 tsp mixture and roll between your hands to make 24 balls. Press each ball onto 2 oven trays lined with baking paper, leaving 5 cm between each. Press the halved walnuts into the top of each biscuit. Bake, swapping the trays halfway, for 16 minutes or until biscuits are a good golden colour.
Cool on the trays for 5 minutes, then transfer to wire racks to cool completely.
Store honey and walnut biscuits in an airtight container for up to 4 days.
Photography Alan Benson
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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