Honey and Walnut Biscuits
Crisp, golden biscuits packed with roasted walnuts and deeply aromatic Tasmanian leatherwood honey. Perfect for afternoon tea.
- Prep
- 15 min
- Cook
- 14 min
- Total
- 29 min
- Servings
- 18
- Difficulty
- Easy
- Calories
- 145 kcal
Equipment
- •baking tray
- •baking paper
- •mixing bowl
- •wooden spoon
- •wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 145 kcal
- fat
- 8 g
- carbs
- 16 g
- fibre
- 1 g
- protein
- 2 g
- calories
- 145 kcal
Instructions
- 1
Preheat the oven to 170°C fan-forced.
- 2
Line two large baking trays with baking paper.
- 3
Beat the softened butter and brown sugar in a bowl until light and creamy.
- 4
Beat in the leatherwood honey and egg yolk until smooth and glossy.
- 5
Sift in the plain flour, baking powder, cinnamon, and sea salt.
- 6
Stir the chopped walnuts through the flour mixture until a soft dough forms.
- 7
Roll level tablespoons of dough into smooth balls.
- 8
Place the dough balls 4 cm apart on the prepared baking trays.
- 9
Press a walnut half gently into the centre of each ball to flatten slightly.
- 10
Bake for 12 to 14 minutes until golden brown around the edges.
- 11
Cool on the trays for 5 minutes, then transfer to a wire rack to crisp completely.
Chef's tips
Leatherwood honey has a bold, distinctive floral profile with spicy undertones that hold up well during baking. If you prefer a milder flavour, substitute half the leatherwood honey with standard clover or yellow box honey.
Ingredient substitutions
- Tasmanian leatherwood honey → strong raw bush honey or creamed honey
- walnuts → raw pecans or roasted hazelnuts
Storage
Store in an airtight container at room temperature for up to one week.
Reheating
Warm in a 150°C oven for 3 minutes to revive crispness.
Common mistakes to avoid
- •Overbaking the biscuits, which scorches the honey and turns the edges bitter.
- •Transferring hot biscuits straight to the wire rack, causing them to break apart before firming.
Serving suggestions
Cooked Honey and Walnut Biscuits?
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