Mix dry ingredients (except nuts) in a large bowl. Mix the eggs and liquids in a separate bowl. Add liquids to the dry ingredients gradually, mixing until dough is stiff. Do not overmix. Stir in or work in the nuts.
Shape dough into two rectangles 7cm wide, 35cm long. Place on greased baking tray.
Bake for 20 minutes at 180 degrees C. Remove baked rectangles from oven and let stand until cool to the touch.
Using sharp knife slice rectangles crosswise into 2cm slices. Place back on baking tray sliced side down and bake again for 15 minutes or until they are golden brown. Store in airtight container. These store well for weeks.