Oatmeal Walnut Biscuits

    Recipe Picture:Oatmeal Walnut Biscuits
    6

    Oatmeal Walnut Biscuits

    (91)
    1hour30min


    88 people made this

    This is a very traditional oatmeal biscuit recipe. It's also good with almonds or pecans instead of walnuts.

    Ingredients
    Serves: 36 

    • 170g copha
    • 85g butter, softened
    • 1 cup (150g) packed brown sugar
    • 1 cup (220g) white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 1 1/2 cups (185g) plain flour
    • 1 teaspoon salt
    • 1 teaspoon bicarb soda
    • 3 cups (450g) quick cooking oats
    • 1 cup (125g) chopped walnuts

    Directions
    Preparation:20min  ›  Cook:10min  ›  Extra time:1hour chilling  ›  Ready in:1hour30min 

    1. Cream together copha, margarine, and sugars.
    2. Beat in eggs and vanilla.
    3. Mix in flour, salt and bicarb soda. Add oats and walnuts. Mix well.
    4. Shape into long rolls and roll in wax paper. Chill until firm.
    5. Preheat oven to 180 degrees C.
    6. Slice 5mm slices and place on ungreased baking tray. Press with fork dipped in milk.
    7. Bake for 10 minutes.
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    Reviews and Ratings
    Global Ratings:
    (91)

    Reviews in English (73)

    by
    150

    These cookies deserve every bit of five stars. The only tip to pass along is to be sure to chop the nuts into smallish pieces, they are much better if they kind of blend into the texture of the cookie rather than stand out. I am so happy to find this recipe. My local bakery sells these for an arm and a leg, and my husband loves, loves, loves these. He loves these cookies so much that he came home from work ate four of them and then helped me with laundry- without me even asking him to help. These cookies have special powers!  -  17 Aug 2008  (Review from Allrecipes USA and Canada)

    by
    87

    Perfect cookies. Very tasty and crispy. Though it should be noted that you must put the pieces about 2 to 2 1/2 inches away from each other, or else they will touch and bind. =)  -  23 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    58

    This is exactly the recipe my family has passed down for generations and it can't be beat! The only exception is that we use butter-flavored Crisco in place of the butter and shortening. The rolls of dough can also be frozen and used to make small batches of fresh cookies for your kids after school. This one is a keeper!  -  09 Mar 2006  (Review from Allrecipes USA and Canada)

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