Monday, 21 October 2019

Walnut Snowballs


Baked and photographed by Susan from Loire Valley Time Travel. https://tourtheloire.com

Ever on the search for delicious things to do with walnuts (since I have several young walnut trees in the orchard) I was delighted to find a recipe for some slightly quirky walnut based biscuits on Simply Recipes. Right on cue, as I made these back in January, it began to hail enough to dust the ground in white and to our east and north they had proper snow.

Photographed by Susan from Loire Valley Time Travel. https://tourtheloire.com

Ingredients
1 cup flour
1.5 cups walnuts, finely chopped
3 tbsp sugar
1 tsp vanilla extract (I actually forgot to add this, and the biscuits didn't suffer)
125 g butter, cut into dice
A pinch of salt
About 5 generous tablespoons of icing sugar

Method
  1. Shell and chop the walnuts if you are using homegrown.
  2. Mix all the dry ingredients (flour, walnuts, sugar) together.
  3. Add the vanilla.
  4. Rub the butter in to the dry mix until it looks like coarse breadcrumbs. This will take a while because of the nuts.
  5. Chill the dough for at least 30 minutes.
  6. Heat the oven to 150C and line baking trays with silicone mats.
  7. Form the dough into large marble sized balls and place on the trays. They won't spread but leave a gap of a couple of centimetres.
  8. Bake for 35 minutes.
  9. Once out of the oven cool for 5-10 minutes then roll in icing sugar.
  10. Put on a rack to cool completely then roll them in icing sugar a second time.
  11. Makes about 18 balls. They keep well in a sealed jar, and will freeze.
Photographed by Susan from Loire Valley Time Travel. https://tourtheloire.com

I buy my flour from Farine du Berry, butter from the Laiterie de Verneuil, both available in the Intermarché supermarket in Yzeures sur Creuse. The vanilla comes from a guy I see every year at the Saffron Fair in Preuilly who has a mate in Réunion with a vanilla plantation.
Photographed by Susan from Loire Valley Time Travel. https://tourtheloire.com
Baked and photographed by Susan from Loire Valley Time Travel. https://tourtheloire.com
Baked and photographed by Susan from Loire Valley Time Travel. https://tourtheloire.com
Baked and photographed by Susan from Loire Valley Time Travel. https://tourtheloire.com
Baked and photographed by Susan from Loire Valley Time Travel. https://tourtheloire.com
Baked and photographed by Susan from Loire Valley Time Travel. https://tourtheloire.com



Yum

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6 comments:

Le Pré de la Forge said...

Take it down.... these are too moreish!
Bad for the waistline, they are chunk sized so easier to nibble....
very danger roos!

Le Pré de la Forge said...

But don't take it down before I've copied the recipe....

Le Pré de la Forge said...

OK, Copied and saved.

Katie Zeller said...

Our walnut trees have been infested with black fly for the past few years. At first I worked to eliminate it (removing infected nuts, shells, etc to the burn pile) then I looked into the traps. I decided I could buy a lot of walnuts for the price of the traps so didn't bother. This year there were fewer walnuts and less evidence of the black fly.... perhaps they've moved on

Susan said...

You will love them.

Susan said...

I've never heard of aphids on walnuts, and I'm surprised they can cause any damage to the nuts themselves. I get something attacking a few of them, but nothing that ruins the entire crop.

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