Walnut Diamond Biscuits

    42 minutes

    These are very simple biscuits to make and I think you'll be surprised how different they are from normal sugar biscuits. Everyone wants the recipe.

    13 people made this

    Serves: 18 

    • 125g margarine
    • 125g butter
    • 1 cup (220g) white sugar
    • 1 egg yolk
    • 1 teaspoon vanilla essence
    • 2 cups (250g) plain flour
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1 egg white
    • 1/2 cup (60g) chopped walnuts
    • 1/4 cup (60g) white sugar
    • 1 tablespoon ground cinnamon

    Preparation:25min  ›  Cook:17min  ›  Ready in:42min 

    1. Preheat oven to 180 degrees C. Lightly grease a 20x30cm baking tray.
    2. In a medium bowl cream together the margarine, butter and sugar until smooth. Stir in the egg yolk and vanilla. Combine the flour, salt and 1/2 teaspoon of cinnamon, stir into the creamed mixture.
    3. Press the mixture evenly into the prepared tray. Beat the egg white until frothy and spread it over the top of the dough. Combine the remaining cinnamon and sugar, sprinkle it and the nuts over the top of the dough.
    4. Bake for 15 to 17 minutes in the preheated oven. Cut into diamonds while still warm, then cool completely before removing from the pan.

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    Reviews in English (11)


    I needed a sweet in a hurry and this was great. I didn't use all the cinnamon sugar topping and it was still very sweet. Quick and easy.  -  08 Sep 2006  (Review from Allrecipes USA and Canada)


    These cookies are tasty! All I had was a sheet pan so I used that.(Dimensions are a little different.) I brushed the egg white on with a marinating brush and used a sifter to sprinkle the cinnamon and sugar on top evenly. My three year old says these cookies are yummy.  -  01 Jul 2008  (Review from Allrecipes USA and Canada)


    These cookies turned out really well, though a little short. Fairly easy to make, but I had some difficulty with smoothing out the dough into the jelly roll pan. But otherwise, they looked and tasted great! Also thanks for using my picture! =]  -  27 Jul 2008  (Review from Allrecipes USA and Canada)