These are a little like honey Anzacs, although the nuts do change things somewhat. You can make these without the nuts on top, but it does add more of that lovely walnut flavour. For best results, shell your own nuts.
- 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
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.
Cooling time allow to cool completely
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