Biscuits, biscuits, biscuits. How I love to snack on you. When I should probably make myself a healthy, tasty lunch, you fill the void and allow me to keep on doing whatever it is I'm doing. How hard it is to get through a working day when I know I had you all ready to come with me to work but I stupidly let you on the bench. It's saddening knowing that you're sitting at home, all wrapped up and ready.
Obviously I made biscuits the other day, and then I meant to take them to work but I forgot them and it was all very sad. Well, not that sad really because I just ate them when I got home.
These biscuits are really quite nice, the flavours are quite simple and the nuts add a lovely texture. You could any nuts you choose for this recipe and if I were to make them again I should incorporate in some macadamias. I think that would be sublime.
This is the first recipe I've made from Tartine, a book I acquired recently after many months of simply forgetting to purchase it. I'm very glad it's finally on my book shelf and I think in the next coming months it's going to get quite a work out. I'm excited, I hope you're excited too.
Walnut & cinnamon slices
(from Tartine by )
Makes about 36 biscuits
255g (1 3/4 cups) plain flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
150g (5 1/2 oz) butter, at room temperature
130g (2/3 cup) sugar
1/2 teaspoon salt
85g (3/4 cup) walnuts, coarsely chopped
2 egg yolks
30ml (2 tablespoons) heavy cream
200g (1 cup) sugar
Sift together the flour, cinnamon, and baking soda into a mixing bowl, then set aside.
In a stand mixer fitted with the paddle attachment, beat together the butter and sugar until it is blended and creamy but not too aerated. In a small bowl, whisk together the egg and salt. Slowly pour the egg mixture into the butter mixture, still beating on medium speed. Reduce the speed to low and add the flour mixture. Beat until a dough forms. Switch off the mixer and stir the walnuts through.
Turn the down on to a baking tray lined the baking paper. Form into a rectangle about 2.5cm (1 inch) thick. Wrap tightly and refrigerate until firm, about 4 hours.
Preheat the oven to 160°C (325°F). Line a tray with baking paper.
Unwrap the rectangle of dough and, using a sharp knife, slice lengthwise into 5cm (2 inch) wide rectangular logs. To make the sugar coating, whisk the egg yolks and cream together in a small bowl. Spread the sugar on a baking tray. Brush the logs well but sparingly with the egg wash. One at a time, dredge the longs in the sugar, coating evenly on all sides. Cut crosswise into 1/4 cm (1/8 inch) - 1/2cm (1/4 inch) thick slices. Arrange the rectangles on the prepared baking sheet.
Bake the biscuits until the edges are golden but the centres remain pale, about 7 minutes. Transfer the biscuits to a wire rack and let cool.