Walnut Sugar Biscuits

    30 minutes

    You'll love these biscuits which are rolled in sugar and chopped walnuts. You can also add a little cocoa to the mix.

    50 people made this

    Serves: 48 

    • 125g margarine
    • 1/2 cup (100g) white sugar
    • 1/2 cup (110g) packed brown sugar
    • 125g butter
    • 1 egg
    • 1 teaspoon vanilla essence
    • 2 cups (250g) plain flour
    • 1 teaspoon bicarb soda
    • 1 teaspoon cream of tartar
    • 1/2 cup chopped walnuts
    • 1/3 cup white sugar for decoration

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C.
    2. Cream together the margarine, sugars and butter until smooth. Stir in the egg and vanilla essence. Sift together the flour, bicarb soda and cream of tartar. Stir into the sugar mixture.
    3. Roll dough into walnut sized balls. Roll the balls in chopped nuts then in sugar. Place on an ungreased baking tray and bake for 12 to 15 minutes or until biscuits are light brown.

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    Reviews in English (47)


    A very nice cookie, extremely light and crisp. A few notes: make sure the nuts are very finely chopped; I also needed far more than just a half a cup to roll the cookies in. Adding the cocoa makes a delicious cookie, but it's misleading to call it 'brownie like' . If you're not fond of nuts or don't have them on hand, the cocoa version is good even without them, especially if you mix a small amount of cinnamon into the sugar that you roll them in. Lastly, I usually refrigerate sugar cookie doughs before I shape them, to make them easier to handle, but don't do that with this recipe; the dough is soft, but manageable, and it holds the nuts better at room temperature.  -  04 Nov 2001  (Review from Allrecipes USA and Canada)


    Makes a very delicious and tender cookie. I added chopped nuts directly to the dough and rolled in cinnamon sugar, topping with a few additional nuts. Other ideas are to top with chocolate kisses or add chocolate chips to the dough. Cookies do spread, I would suggest placing about 3" apart. Baked for 9-10 minutes just until light brown.  -  15 Nov 2006  (Review from Allrecipes USA and Canada)


    Fabulous. I am swedish and we also love almond anything! I used almond extract instead of vanilla. and used finally chopped almonds  -  10 Dec 2008  (Review from Allrecipes USA and Canada)