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Walnut Oat Biscuits

“A fine little cookie!” according to a recent taster of one of these crisp little biscuits. Not overly sweet, these subtly flavored gems owe their loveliness to the nuttiness of the walnuts. Although not called for in the recipe, we toasted the walnuts before adding them to the batter to enhance their flavor and crispness. Not a fan of walnuts? Try these with peanuts or cashews instead!

Walnut Oat Biscuits

4 oz. butter, softened
3 oz. light muscovado sugar (½ cup, packed)*
1 egg
2 oz. rolled oats (½ cup plus 2 tbs.)
2 oz. walnuts, finely chopped (generous ½ cup) [toast first, if you like]
3 oz. all-purpose flour (scant ¾ cup)
½ tsp. baking powder

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Beat the butter and sugar for 5 minutes by hand or 2 minutes in a mixer, until light and fluffy. Beat in the eggs, then stir in the oats, walnuts, flour, and baking powder. Drop onto the baking sheets with a little space between and bake until pale golden, 13-15 minutes. Cool on a wire rack. The biscuits will keep in a sealed container for up to a week.

*You can substitute dark brown sugar, if need be.

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