Chocolate and Walnut Biscuit Thins recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Chocolate biscuits

This is a thin biscuit which has a shortbread-like base, covered with chocolate and chopped walnuts. It's lovely with coffee and a nice surprise for guests.

7 people made this

IngredientsMakes: 48

  • 225g butter
  • 220g dark soft brown sugar
  • 1 egg yolk
  • 250g plain flour, sifted
  • 1 teaspoon vanilla extract
  • 170g dark chocolate chips
  • 120g chopped walnuts

MethodPrep:20min ›Cook:15min ›Extra time:30min cooling › Ready in:1hr5min

  1. Preheat oven to 190 C/ Gas 5. Grease a 23cm rectangular baking tray.
  2. Beat butter and brown sugar together. Add egg yolk, sifted flour and vanilla. The mixture will be stiff.
  3. Spread the mixture evenly onto the greased baking tray. Bake for 12-15 minutes until golden brown.
  4. While still warm, sprinkle the chocolate chips over the top of the biscuit layer. They will begin to melt; use a palette knife to spread the chocolate evenly over the biscuit layer. Add chopped walnuts. Leave to cool, then cut into fingers or squares.

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Reviews & ratingsAverage global rating:(9)

Reviews in English (9)

by *Cozycook*

YUMMY! I have made this 5 times now and this was very good, a great find.... I prefer pecans to walnuts as i find walnuts little to bitter! I like to grind the nuts more to make them finer and not so crunchy! Spreading the batter on to the parchment paper is a bit tricky so be ready- I once added caramel to mine and it was fantastic....although you must be sure not to add all the chocolate! They call for TOO much chocolate i would use half the amount with or without the caramel!!!! I would def consider this a delicacy,as you can not eat to many before you get sugar-outed! you can be creative with this recipe! I will def make this hundreds and hundreds more times...... Thanks for this recipe. The BEST TOFFEE I HAVE EVER HAD!!!!! YUM YUM YUM!-12 Apr 2010

by MN Nice

These are really good. I followed the recipe and was glad I did. I read the reviews, but I barely had enough chocolate. Glad I followed the recipe.-11 Nov 2010

by Timiah

These are rather good altho they're pretty rich. My dad complained that he couldn't eat very many at a time because of all the sugar. Maybe use a little less if you have a low sugar tolerence. Oh, and a mistake i made was putting the chocolate on before the cookie part hardened/ cooled enough... yeah that didn't work all that well. Let it cool a little more XD-02 Jun 2007

Almond Cookies

This recipe yields 5 to 6 sheets of cookies that measure about 7x10" each.

  1. Beat by hand (an electric blender will cause bubbles):
    • 3 eggs
  2. Add and mix thoroughly:
    • 3/4 cup (150 grams) sugar
    • 1/2 cup (65 grams) cake flour
    • 1 teaspoon vanilla extract
  3. Using a spatula, gently fold in:
    • 8 oz. (about 200 grams) sliced almonds
  4. Cover and store in the refrigerator for about a 1/2 hour. Place a piece of aluminum foil on a cookie sheet and apply vegetable oil generously to the surface with a piece of paper towel. Alternately, you can use parchment paper or a silicone baking sheet. Start placing tablespoonfuls of cookie dough on your baking surface, placing each 2 inches apart. Keep in mind that this recipe yields about 5 to 6 sheets of cookies, so you will not be able to fit all the dough on one sheet. If you want, you can refrigerate that extra dough and bake it the next day.

Recipe Summary

  • 1 cup quick cooking oats
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • 1 ½ teaspoons baking powder
  • 1 cup white sugar
  • ½ cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract

Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray.

In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart.

Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.

Chocolate Walnut Icebox Cookies


  • 3 cups sifted all-purpose flour (375 g)
  • 1 tsp baking soda
  • 3/4 cups cocoa (65 g)
  • 1/2 tsp kosher salt
  • 1 cup walnuts (120 g)
  • 1 cup unsalted butter, melted (2 sticks)
  • 2 cups brown sugar (400 g)
  • 2 large eggs
  • 1 tsp vanilla extract


Ingredient discussion:

Here’s our rule for measuring flour by weight: if the recipe calls for sifting flour before measuring, use 125 grams per cup if the recipe calls for unsifted flour, does not specify, or sifting after measuring, use 140 grams per cup. It might not be exact, but it works. For cocoa, we use a Dutch-processed dark cocoa from Valrhona it’s the best we’ve had. It’s expensive, even in large quantities. Butter, as for all baking — well, everything actually — is always unsalted. We don’t need someone else salting our food do you? We always recommend using eggs from hens that are treated well. It makes a difference, not only in flavor, but for the hens too. And, that’s important.

Procedure in detail:

At least sift the cocoa, as it can be quite lumpy right out of the bag or box. Give all the dry ingredients a thorough whisking to prevent pockets of salt or baking soda.

Mix dry ingredients. Whenever we see cocoa in an ingredients list, we break out the sifter. You should, too, because cocoa is lumpy and needs sifting. So, in a large bowl, sift together the flour, baking soda, and cocoa. (Confession time: we only sifted the cocoa). Add the salt, because it won’t go through the sifter, and whisk everything together. Set aside for now.

We generally buy large pieces of walnuts, but a food processor will turn them into small pieces in a trice.

Chop walnuts. Place the walnuts in the bowl of a food processor and pulse until finely chopped. Or just buy chopped walnuts. Either way, you want the nuts chopped into pieces less than 1/4 inch in size. Set aside.

Yes, this recipe creams together melted butter and sugar.

Cream butter and sugar. Place the brown sugar in the bowl of a stand mixer fitted with the paddle attachment, add the melted butter, and increase the speed to medium. Allow the mixer time to work its magic, creaming the butter and sugar together until it lightens both in color (it’ll take on a light caramel color) and texture, about 5 minutes.

The original recipe called for beaten eggs, but we figured the mixer will take care of that.

Add eggs and vanilla. Stop the mixer, add the eggs and vanilla, and start mixing on medium. Let the mixer run for about a minute, long enough to combine the eggs fully. If needed, scrape down the sides of the bowl partway through mixing. Now, unless you’re worried about eating raw eggs, taste the mixture. It’s maple flavored, right? Without any maple!

Start working the dry ingredients in by hand to prevent them from spewing out when the mixer is turned on.

Mix in dry ingredients. Add the dry ingredients in two additions. When we do this, we take the bowl and paddle attachment off the mixer, leaving the paddle to one side of the bowl, add the flour mixture, and, using the paddle to stir, partly mix by hand. It keeps the dry ingredients from flying out when the bowl and paddle are re-attached and the mixer’s turned on. After each addition, mix on low until just combined, 15 seconds.

A few pulses of the mixer will fold in the chopped walnuts.

Fold in walnuts. Add the chopped walnuts and pulse the mixer to combine.

The dough is very, very soft now, but an hour in the refrigerator will fix that.

Refrigerate. Cover the dough and refrigerate for about an hour so it will be easier to work. Right now, it’s way too soft to shape without making a mess chilling will stiffen it up.

Once partway chilled, shape the dough into logs about 1 1/4 inch in diameter.

Shape. Divide the dough into three roughly equal pieces. Place each piece on waxed paper and shape into a log about 1 1/4 inch in diameter and about 18 inches long. Wrap each up in waxed paper to keep the dough from drying out.

Refrigerate. Back into the refrigerator for at least another 2 hours, but preferably overnight. This will make the dough easy to slice.

Preheat oven to 350°F. Line baking sheets with either silicone baking mats (preferred), or pieces of parchment. Or, you might try what the original recipe suggests as an alternative: line baking sheets with aluminum foil, shiny side up, and spray with non-stick vegetable oil.

We love slice-and-bake cookies. So easy.

Slice and bake. Remove a log from the refrigerator and slice into rounds 1/4 inch thick. Place on prepared baking sheets about an inch apart. The original recipe said that each sheet should have no more than 20 cookies on it. We went with 15 per sheet. Bake 15 minutes, rotating from top to bottom and front to back halfway through.

Cool. Let cookies cool for 5 minutes on the baking sheet before transferring to a baking rack to cool completely. The cookies will crisp up as they cool.

Easy and really tasty. These cookies crisp up nicely and have a good, strong, chocolate flavor, making you wish you had vanilla ice cream on hand to start making sandwiches. They’d be perfect for that. And, how can you go wrong with slice-and bake-cookies? You can make and shape the dough the day before baking, then just spend time slicing and baking the next day (that’s what we did). By splitting the effort over two days, making cookies is a breeze. The only downside is that this recipe makes a lot of cookies, so you might consider making a half batch, or freezing some of the dough for a later date. Five crispy, chocolatey, stars.

Worth the trouble?

Chocolate Thick Pastry Cream

Thick, rich, and exceptionally chocolatey, our Chocolate Thick Pastry Cream is perfect for filling cakes and pastries. We love to use it in our elaborate Paris Brest Recipe Tutorial. Look below to find out what we think is the best way to thicken this pastry cream.

What is great about this recipe is that its thickness (almost like chocolate ganache) makes it a perfect filling for use in pastries or in cakes because it is stabilized with flour. Flour-thickened pastry cream is more stable than the typical cornstarch-thickened version.

3/4 cup whole or 2% milk
2 large egg yolks
2 tablespoons sugar
1 1/2 tablespoons unbleached all-purpose flour
4 ounces bittersweet or semi-sweet chocolate, chopped into 1-inch evenly sized pieces
1 teaspoon vanilla

1. Whisk the yolks, and add the sugar to them in a bowl, immediately mixing together with a whisk for about 30 seconds.
QUESTION: Egg yolks seem to &ldquocook&rdquo when we mix the sugar and yolks to make pastry cream. How do we prevent this?

2. Bring the milk to a boil in a medium heavy bottomed saucepan, under medium heat, while stirring frequently.
SARAH SAYS: Why a heavy bottomed saucepan? Answer

3. Add the 1 1/2 tablespoons flour to the egg yolk / sugar mixture in the bowl, and mix it in with the whisk.

4. Pour about 1/3 cup of the boiling milk in on top of the egg yolk mixture and mix it in well with a whisk.

5. Then add the rest of the milk to the egg yolk mixture and whisk to combine.

6. Return the mixture to the saucepan and bring to a boil under medium heat, mixing constantly with the whisk.

7. Boil for about 10 seconds, then remove from the heat and add the chocolate. Let sit for a few minutes.

8. Stir occasionally until the chocolate has melted and is incorporated into the pastry cream.
NOTE: This chocolate cream will be VERY thick.

9. Add in the vanilla extract, and stir.

10. Transfer to a bowl, press a piece of plastic wrap on its surface, and let cool, then refrigerate until chilled.

The pastry cream can be made up to 3 days in advance. Stir well before using.
Does not freeze.
SARAH SAYS: Pastry cream is highly perishable, so it cannot remain out of refrigeration for more than 2 hours maximum.

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Thin and Crispy Chocolate Chip Cookies

I have come to a realization in my search for the perfect chocolate chip cookie…everyone has different taste buds. Some may love the thin crispy while someone else may prefer a thick and cakey.

Let’s take my family for example. My sister-in-law, Laura, despises cakey cookies (right there with you) and prefers a thin chewy cookie. My Mom loves a thick chewy cookie with nuts. My brother Ryan prefers one with very little chocolate so the cookie flavor comes through. I have created enough chocolate chip cookie recipes to please the masses! Scroll down to find all of my recipes on Modern Honey.

This is precisely the reason I test out SO many chocolate chip cookie recipes. I have been obsessed with figuring out the BEST Chocolate Chip Cookie Recipe, so for all of you that love a thin chewy chocolate chip cookie, this recipe is for you. But don’t worry this isn’t a recipe that produces super flat cookies with chocolate chip mountains. They aren’t that flat!

So how do you make these Thin and Crispy Chocolate Chip Cookies? It all starts in the saucepan. Brown butter adds a ridiculous amount of rich toffee flavor to these cookies and is definitely the secret to making killer chocolate chip cookies. The key is to cook the butter until it is a nice warm amber color.

The key is to not brown the butter for too long or precious liquids will evaporate and you will lose some of the moisture. I suggest watching it like a hawk and removing it from the heat earlier than you may think to make sure you don’t end up with puffy cookies.

It is imperative to remove the butter from the heat and let it slightly cool, just to room temperature, before adding the rest of the ingredients (specifically the eggs). After the butter is slightly cooled, it is added to the mixing bowl and creamed with the remaining ingredients.

I love to use a mixture of chocolate chips and chocolate chunks. My favorite chocolate chips are Ghirardelli, Guittard, and Trader Joe’s. If I can find Callebaut chocolate chips at Restaurant Depot, then I love to mix those in too.

If you have read my blog for more than two seconds, you know how I feel about Trader Joe’s Pound Plus Bar. It is a GAME CHANGER. It is so good in the chocolate chip cookie dough because it melts just enough to make the cookies rich and chocolatey. A big bar lasts forever too!

Of course, it is important to chill your dough. I know it is hard to be that patient when all you want is COOKIES. But you need to give it that precious time to do its thing. Cookie dough just gets better with time (as long as it is tightly wrapped in the refrigerator). Give it at least 30 minutes in the refrigerator. If you can wait longer, do it! You will end up with an even better cookie. I promise you that.

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Baker’s Half Cookie Sheets — I prefer a light colored baking sheet as it ensures the cookies bake evenly on the top and the bottom. Dark colored baking sheets turn the bottoms too brown very quickly.

Nylon Turner — this ensures the cookies come off of the cookie sheets perfectly.

Spatula Set — these are imperative to use to remove the cookie dough from the sides of the bowl.

Cookie Scoop — this creates uniform, perfectly shaped cookies every single time.

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Here is the recipe for Thin and Crispy Chocolate Chip Cookies:

Chocolate and Walnut Biscuit Thins recipe - Recipes

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Serving: Serves more than 10

Walnut Chocolate Thins

This recipe has been shared with us by Tenina Holder from Cooking with Tenina. Here's what she had to say about it: "Wrap with care, give with love. You will be the fave neighbour, work colleague, friend, nanna, mum or dad ever… what are you waiting for?" - Tenina

Recipe Tester Feedback: "I loved the slightly nutty taste to these biscuits, and the melted chocolate on the top just added to the taste!" - Karissa

No: Egg
Contains: Gluten / Dairy / Nuts

Preparation Time 30 minutes
Cooking Time 20 minutes
Makes 16-20 biscuits
Can be frozen

Ginger Thins


  • 1 1/2 cups all-purpose flour (210 g)
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 3/4 cup unsalted butter, room temperature (1 1/2 sticks)
  • 1 cup brown sugar (200 g)
  • 1 egg
  • 1/4 cup molasses (85 g)


Ingredient discussion:

Unsalted butter, so your cookies don’t taste like a salt disk the egg should be from healthy, happy hens that get to peck and scratch and live like hens should. Note that we list weights for the ingredients, especially for the molasses. It’s sticky and syrupy and just makes a mess if you have to pour it into a measuring cup, then pour it out. It’s just easier to place the mixing bowl on the scale, and slowly pour in the 85 grams.

Procedure in detail:

Preheat oven to 325°F. Line two baking sheets with silicone baking mats (strongly recommended) or baking parchment. Failing that, you can grease the baking sheets.

We sifted because we ground whole cloves, and didn’t want to have a cookie with a big chunk of clove right in the middle.

Sift dry ingredients. Well, we think you can get by without sifting, provided you’re not grinding the spices yourself (we ground our own cloves and wanted to make sure no chunks of clove got through). If that’s the case, just whisk together the dry ingredients and let it go at that.

Cream butter. We always like to cream the butter a bit before adding the sugar. It helps us determine if the butter is warm enough to cream properly. So, add the butter to the bowl of a stand mixer fitted with the paddle attachment and turn the mixer to medium. In under a minute, the butter should be smooth and shiny. If not, your butter is too cold let it warm for a while and try again.

Brown sugar is one of those ingredients that’s easier to measure by weight. No packing and pressing into a measuring cup.

Add brown sugar. Measure the brown sugar onto the creamed butter and start mixing on low. Increase the speed to medium and cream the sugar into the butter until slightly fluffy, about 3 to 5 minutes.

Ah, we love the smell of molasses. It just fits the season perfectly. The batter will look curdled before you add the flour.

Add molasses and egg. Drop in the egg and molasses and mix on medium until incorporated. The mixture will look like it’s curdled, but that’s normal. Once you add the dry ingredients, it’ll look like dough.

Add dry ingredients. Stop the mixer, and pour in the flour mixture. Use a spoon or a rubber spatula to start mixing in the flour (so it doesn’t poof out when you turn on the mixer), then continue mixing on low until incorporated. Scrape the sides and bottom of the bowl to incorporate any flour that’s hiding.

Transfer to piping bag. This is easiest with a helper, but scoop the dough into a piping bag with a 3/16-inch opening. You can either use a tip, or, if you’re like us, you can use a disposable bag, and just cut off a bit to make an appropriately-sized hole.

Go with teeny-tiny dots. Too large and the cookies will grow together, making a big mess. And, according to JofC, they’ll be tough.

Pipe. Pipe small dots of dough onto the baking sheet. Each dot should be about 1/8 of a teaspoon, with about an inch of spacing between. You’ll be able to fit a lot of cookies on each sheet. We generally did about 77 (seven rows of 11 dots) per sheet. As we said above, this makes a lot of cookies. We think we did 12 to 14 sheets, total.

Bake. Slide the sheet into the oven and bake 7 minutes, rotating the pan halfway through. While one sheet is baking, you should have enough time to pipe out the next sheet of cookies.

We tried for cookies between the size of a penny and a quarter (3/4 inch to 1-inch)

Cool. You have a couple of choices. If you want crunchy, crispy cookies, let them cool on the sheet for about 5 minutes — they continue baking from the residual heat — before transferring to a rack. If you want cookies that are a bit chewier, start removing them to a cooling rack as soon as you can.

Yes, you get a lot of cookies, but these are teeny-tiny cookies. Don’t let that fool you, though these things are as addictive as potato chips. Remember the saying, “bet you can’t eat just one”? We think that should be modified to “bet you can’t eat just a dozen,” for Ginger Thins. They’re really good, and, while we made both crispy and chewy versions, we think we liked the crispy ones better. They had a nice spicy, molasses-y snap that made them irresistible we easily went through a dozen or so while baking. Just to keep up our strength, of course. Four stars, because you have to pipe out hundreds of cookies, but, you can easily reduce the batch size.

Worth the trouble?

Read that again and tell me you&rsquore not already on your way to the store!

They might not technically be a cookie, per se, but once you try these, you&rsquoll be converted.

With just 7 ingredients, everything gets mixed at once until incorporated.

The Rumchata adds a warm spiced vanilla undertone that pairs perfectly with the pumpkin.

This recipe suggests rolling in cinnamon and powdered sugar, but I think they&rsquoll be great striped in a little chocolate and topped with some finely chopped nuts.

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