Buttery Walnut Biscuits

The rum and walnut flavour create a rich biscuit and the dark chocolate just furthers the richness. You could omit the chocolate and serve them plain with a cheese selection, if you wish. However,  I like to crumble a bit of blue cheese over the top of the chocolate laden biscuits before serving. Which make these very rich and decadent for this time of year. 

Buttery Walnut Biscuits

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1 cup butter, softened

1 teaspoon rum extract/flavouring

1/2 cup caster sugar
1 cup finely chopped walnuts

2 cups flour

good quality dark chocolate, melted for drizzling on top

Preheat oven to 350ºF. 

In a large bowl combine the butter and rum extract. Blend until smooth. Add the sugar, walnuts, and flour and blend until combined. You can use you hands, if you wish. The dough maybe a bit crumbly; not to worry as the warmth from your hands will be able to form the dough into walnut size balls. Place the dough rounds on a baking tray. Press down gently with a floured fork or the bottom of a smooth glass. If the edges crack just tidy them up the best way you can. Homemade biscuits should not look like manufactured ones!  Imperfections are fine. 

Bake for 10 to 12 minutes. They should be set but not brown. The bottoms however maybe nicely brown, that is fine. When done remove, from the oven and while the biscuits are still on the baking tray, gently press down with the back of a lifter or spatula. Let set for a minute then remove to wire racks to continue to cool.

Once completely cooled. Melt the dark chocolate and drizzle over the top of each biscuit. Let the chocolate set before serving. 

Hope everyone had a good weekend. Extreme temperature/weather was in effect... nothing like -40ºF to put a pep in your step! Stay warm! - JD