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Lancashire Nuts

These are very light, crisp biscuits not unlike the texture of Viennese Whirls which also include cornflour in the ingredients. The origin of the name may refer to the small lumps of coal used by blacksmiths also called ‘Lancashire Nuts’.

Equipment

Weighing scales
Baking sheet
Baking paper
Large mixing bowl
Electric hand whisk

Preparation method

Preheat the oven to 160C/320F/gas 2.5.
Line the baking sheet with baking paper.
Place the butter and sugar in the large mixing bowl and beat with the electric hand whisk until light and fluffy.
Add the egg and beat in.
Sift in the flour, cornflour and salt and mix to a firm paste.
Take enough dough with your fingers to make a ball a little bigger than a walnut.
Place on the baking sheet and flatten slightly with the palm of your hand or the back of a spoon.
Place in the oven and bake for 15-20 minutes.
Remove from the oven and allow to cool completely before serving.

Note: I tend to prefer to use a hand-held electric whisk when making cakes so the recipes refer to this, but you may prefer to use a stand mixer. Just use the beater for mixing cake batters and the whisk for egg whites and cream.

More biscuit recipes

Somerset Easter biscuits

Tunbridge cakes

Valentine biscuits

Windermere spice biscuits