Cook this: Roasted cacao, walnut & whiskey biscuits

I found this recipe ages ago in a magazine. Unfortunately, I can never remember which magazines I find these recipes in; I tend to just cut out the ones I like and stick them into recipe “scrapbooks” I have – I have one for sweets, one for salads and side dishes, one for breads and pastries, etc. It’s just way easier to keep what I want and recycle the rest of the magazines, otherwise I’d have no where to put them – the scrapbooks are filling up enough as it is!!

The first time I tried this recipe, quite frankly, it didn’t work very well. I’ve made it a few more times since, stuffing around with different ingredients, quantities, methods, etc. I think I’ve finally nailed it. What you end up with is a lovely, crumbly biscuit, perfect to end the night with a good cup of tea. The whiskey gives it a really nice, unique flavour – noticeable but not overpowering. The toasted cacao nibs are probably my favourite part, the rich chocolatey flavour complimenting the whiskey and toasted walnuts perfectly. Definitely a new favourite that I expect will stay on the regular baking rotation in my house from now on!

You’ll need:
– 140g butter, brought down to room temperature, then microwaved for 15 seconds
– 30g caster sugar
– 40g brown sugar
– pinch of salt
– 3 tbsp whiskey
– 1 cup plain flour
– 1 cup crushed, toasted walnuts
– ½ cup toasted cacao nibs

 

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Let’s make some biscuits..
1. Preheat the oven to 150°C and line two oven trays with baking paper.

2. Use electric beaters to cream the butter, sugars, salt and whiskey for 5 – 6 minutes, until it’s become very pale and creamy.

3. Gently fold in the flour, then the walnuts and cacao nibs – we’re trying not to knock out too much of the airiness from the electric beaters here!

4. Roll heaped teaspoons of dough into balls, flattening them slightly as you place them on the baking trays. Sprinkle a little bit of caster sugar over them and bake for 25 minutes, until they start to turn a light golden colour around the edges.

5. Let them cool completely on the tray – they’ll store for almost a week (if you don’t eat them first) in an air-tight container.

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