Raising Walnut Batter

    Raising Walnut Batter

    Recipe Picture:Raising Walnut Batter
    1

    Raising Walnut Batter

    (40)
    50min


    39 people made this

    The beautiful thing about these raisin-walnut biscuits is you can cook the batter either as bars or drop biscuits. Try it both ways!

    Ingredients
    Serves: 48 

    • 250g butter, softened
    • 1 1/2 cups (330g) white sugar
    • 1 teaspoon ground allspice
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cloves
    • 3 eggs
    • 3 1/4 cups (400g) plain flour
    • 1 teaspoon bicarb soda
    • 1 cup raisins
    • 1/2 cup molasses
    • 1/2 teaspoon salt
    • 1/2 cup chopped walnuts

    Directions
    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Preheat oven to 160 degrees C. Grease baking trays.
    2. In a large bowl cream together butter, sugar and spices. Beat in the eggs one at a time. Sift in the flour, bicarb soda and salt and stir until well blended. Stir in molasses and raisins.
    3. To make bars: Spread mixture on baking tray and bake for 25 minutes. Cut into bars while warm and let cool on wire rack.
    4. To make drop biscuits: Preheat oven to 190 degrees C. Drop batter about 5cm apart on greased baking tray and bake 12 to 15 minutes. Let cool on wire racks.
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    Reviews and Ratings
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    (40)

    Reviews in English (31)

    by
    12

    Made these for a cookie exchange and Christmas gifts last year, this year everyone asked me to make them again. Old fashioned and favorful.  -  26 Dec 2001  (Review from Allrecipes USA and Canada)

    by
    10

    I made bars and a few cookies. I substituted 1/2 cup of applesauce for 1/2 cup of butter. Tasted delicious.  -  22 May 2009  (Review from Allrecipes USA and Canada)

    by
    9

    I just made these for the first time, and I will be making them frequently...excellent recipe, my husband has been eating them all morning. I substituted nutmeg as I was out of ground cloves, they are still delicious. They do taste better on day 2. Thanks for sharing.  -  29 Jun 2008  (Review from Allrecipes USA and Canada)

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