The combination of Honey and Walnuts are a match made in heaven. That nutty, earthy taste from the walnuts paired with a sweet floral honey is just gorgeous. I find that when walnuts are used in baking they tend to be confined to the traditional coffee and walnut cake – which is delicious, but I think they have so much more potential.
Anyway, I’m in full summer baking mode at the moment and have come up with these cute little sandwich biscuits which would be right at home at any afternoon tea. To let that walnut taste really shine through, I’ve used Flora Dairy Free Walnut Spread and the flavour is gorgeous. It’s incorporated into both the biscuit and the buttercream and it really does make these biscuits extra special. I’ve used orange blossom honey which I think adds a beautiful floral sweetness but do use whatever you’ve got to hand.
The recipe is super straightforward and during warmer summer months, the last thing I want is to be doing is spending hours and hours in a hot kitchen. The dough does need to be chilled in the fridge before rolling out, and this just prevents it from spreading and losing shape once it gets in the oven.
Let me know if you have a go at making these or any other biscuits you’ll be baking this summer.
R E C I P E
makes 12-16 sandwich biscuits
120g Flora Dairy Free Walnut Spread
80g Caster Sugar
2 tbsp Orange Blossom Honey
½ tsp Vanilla Extract
320g Plain Flour
¼ tsp Baking Powder
½ tsp Salt
150g Flora Dairy Free Walnut Spread
200g Icing Sugar, plus extra to dust
M E T H O D
Beat together the Flora Walnut spread and sugar until smooth. Stir in the honey, vanilla and egg and beat until fully combined
In a separate bowl, sift together the flour and baking powder and salt. Mix to make a stiff dough and bring it together with your hands. Wrap the dough in cling film and then let it chill in the fridge for at least an hour. Preheat oven to Gas Mark 5/190C.
Once the dough is chilled, roll out the dough in between two sheets of baking paper to a thickness of a pound coin.
Cut out shapes with a round cookie cutter and place on a lined baking tray. Use the back of a piping nozzle or a smaller round cutter to stamp out holes from half of the biscuits. Chill again for 15 minutes and then bake for 12-15 minutes until the edges are firm. Let them cool completely on a wire rack.
Prepare the filling by beating together the Flora Walnut spread and icing sugar and pinch of salt until its smooth. Place it in the fridge until needed.
Spoon the filling into a piping bag fitted with an open star nozzle or simply snip off the end. Pipe dots of icing on the base of each biscuit and sprinkle with crushed walnuts before topping with the other biscuit and dust with icing sugar