These unassuming biscuits, invented by my missus, Sadie, are quite addictive. The whisky adds a great pop of flavour but if you’re not that way inclined, vanilla does the job just as well.






Skill level

Average: 4.3 (2 votes)


  • 120 g unsalted butter, softened
  • 55 g (¼ cup) caster sugar
  • 2 tsp whisky or 1 tsp vanilla
  • 120 g (1 cup) crushed walnuts
  • 150 g (1 cup) plain flour
  • pure icing sugar, to dust

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.


Preheat oven to 150°C. Cream butter, sugar, whisky and 1 teaspoon of salt for 8 minutes or until thick and very pale. Gently fold in walnuts and flour, taking care not to knock out the air.

Use a dessert spoon to scoop out even amounts of mixture and, using your hands, gently roll mixture into balls. Again, you don’t want to squash out all the air or have the biscuits melt in your hands.

Place on oven trays lined with baking paper and bake in the centre of the oven, turning halfway, for 25 minutes or until they start to turn slightly golden in colour. Cool, dust with icing sugar and serve with tea or a good black coffee.



Photography Alan Benson. Food preparation John McFarlane. Styling Michelle Crawford.


As seen in Feast magazine, September 2014, Issue 35.