250grms butter, room temperature
1/2 cup maple syrup
150grms walnuts, crushed in a mortar and pestle
2 teaspoons pure vanilla bean paste
2 cups gluten free flour
Preheat oven to 180c, prepare two baking trays lined with baking paper.
Cream the butter, maple and vanilla paste.
Add 1/2 the crushed walnuts to the mix and combine ( this will help hold the biscuit together as walnuts have a high oil content)
Slowly combine the flour and mix until mixture comes together.
Fill a piping bag with 1/2 the mix and pipe a small round ( as big as a scone cutter) onto the baking trays or drop tablespoons of mixture onto the baking tray, allow room for spreading.
sprinkle remaining crushed walnuts on the top of each biscuit and bake until golden, about 10-15 minutes. (It gives the biscuit texture by sprinkling the walnuts over the top).
This fantastic recipe is from out ESLW chef, Veronica Smith – www.facebook.com/veronicacookingsmith