Name: Walnut and cumin cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 385 gram butter, at room temperature; 2 eggs, lightly beaten; 4 cup plain flour; 1 teaspoon baking powder; 1 teaspoon ground cumin; 25 walnut halves

Ingredients

385 gram butter, at room temperature

2 eggs, lightly beaten

4 cup plain flour

1 teaspoon baking powder

1 teaspoon ground cumin

25 walnut halves

Method

1.Using an electric mixer, beat butter in a large bowl, until pale and creamy. Add egg; beat until well combined.

2.Sift flour and baking powder over butter mixture. Add cumin. Using a flat-bladed knife and a cutting action, cut mixture together to combine; gently bring together with your hands. Divide dough into 5 equal portions.

3.Place each portion on a sheet of baking paper. Shape into a 25cm log. Fold paper around log; twist ends to seal. Chill logs 30 minutes, or until firm.

4.Preheat oven to 180°C (160°C fan-forced).

5.For each log, line a large baking tray with baking paper. Cut each log into 5 even rounds. Place rounds on prepared tray, 3cm apart. Top each biscuit with a walnut half. Bake 10-12 minutes, or until lightly browned. Cool on tray 5 minutes; transfer to a wire rack to cool completely.

To store dough, wrap dough portions separately in plastic food wrap, then in foil. Freeze for up to 3 months.
Note

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Ingredients

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