These cookies are adapted from an old-fashioned hickory nut cookie recipe and are buttery and crisp with softer insides reminiscent of a chunky Scottish shortbread biscuit. Each cookie is packed with delicious walnuts and flavoured with vanilla and almond.If preferred, use any nut you like such as hickory nuts, pecans, flaked almonds, hazelnuts, mixed nuts, etc.
3tablespoonwalnuts[halved/broken] may need less or more
2tablespoondemerara sugar[or caster/granulated sugar] may need less or more
Instructions
Prepare the cookie dough
Add the vegan butter and sugar to a mixing bowl. Using either a hand-held mixer or just a mixing spoon, cream the ingredients together for a minute or so until thoroughly combined.
205 gram vegan butter, 120 gram granulated sugar
Pour in the vanilla and almond essences and tip in the salt. Cream the mixture some more until combined.
Now just using the mixing spoon, add the flour in 2-3 stages stirring each time until all the flour is incorporated.
245 gram plain flour
Lastly mix through the walnuts.
95 gram walnuts
Place the cookie dough into the refrigerator to chill for at least one hour. This stage can be done 1-2 days in advance.
Bake the cookies
Preheat the oven to 160 Fan / 180C / 356 Fahrenheit / Gas 4.
Line a baking/cookie sheet with parchment paper.
Divide the dough into 15-16 cookie balls, using your hands to roll each ball and place onto the cookie sheet. Leave about one inch between each cookie.
Gently press down the top of each cookie, just a little not too far as these cookies are supposed to be chunky.
Pop a walnut halve onto each cookie.
3 tablespoon walnuts
Bake on the middle shelf for 15-18 minutes until the cookies have spread a little, are still pale on the top but golden crispy around the edges at the base, the bottom of the cookies will also be golden.
Sprinkle the cookies with demerara sugar as soon as they are out the oven. Leave on the cookie sheet to cool or after a few minutes transfer to a wire rack.
2 tablespoon demerara sugar
Notes
Nutritional information is provided for guidance only and is not an exact calculation as ingredients vary.
Walnut cookies can be stored within an airtight container for up to 5-7 days. Wrap in kitchen foil to keep fresher.
Or freeze for 2-3 months, well wrapped.
Any broken/halved nuts can substitute the walnuts, including hickory nuts either wild foraged or shop-bought, pecans, hazelnuts, flaked almonds, brazils, mixed chopped nuts, etc.
This recipe uses halved walnuts sourced from Lidl [UK].
Stork baking margarine is used as it is labelled vegan, and provides a good buttery taste and texture for these walnut cookies.
Almond and vanilla essences from Lidl [UK] are less expensive than the main brand versions [correct at date of writing!]
If you love Scottish shortbread its likely you will also like these chunky walnut cookies.
For a larger batch of cookies simply double the quantities.