Ok, so you may be thinking I have an obsession with cinnamon and walnuts particularly as they have just featured in my carrot cake cupcakes. I don’t! I decided to try out this recipe after taking part in a twitter chat last week, where we discussed food waste #fresherforlonger. It got me thinking about what I have in my store cupboards and when I’m going to use them. So, I decided to be more conscious of my food waste, rather than find a recipe and buy the ingredients, I’d find a recipe that fitted around what I had in my cupboards.
I have surplus amounts of brown sugar (after my salted caramel cupcake experiment) and the left over walnuts so I went exploring and found this recipe from Allrecipies.co.uk. The feedback from people who had tried the recipe wasn’t great as the flour quantity wasn’t specified but I thought it would be a good base recipe. I have halved the quantity as the original made well over 50 (I still have dough in my fridge ready to bake)
(Adapted by Allrecipes.co.uk)
- 250g Butter
- 125g Light Brown Sugar
- 437g Plain Flour
- 45g Chopped Walnuts
- 1 ½ tbsp Ground Cinnamon
Set your oven to 170°c/325°f/gas mark 3
Cream the butter and sugar until smooth and pale, add the flour and bring together. Then add the walnuts and cinnamon and mix well or until it is forming a ball. Dust the work surface with a little flour and kneed gently as the dough is quite soft. Roll out to the thickness of two pound coins and cut with a fluted cutter, place on a lined baking tray and prick with a fork. Cook in the oven for 20 – 25 minuets or until lightly golden. Place on a wire rack to cool and then sprinkle with a little cinnamon and sugar.
If you have any questions about this recipe or my blog please leave your comments below.