Instructions: Preheat the oven to 180C 350F gas mark 4.

Put the butter sugar cream cinnamon and ground nuts in a pan over a gentle heat.

Stir continuously until the mixture comes up to the boil.

Immediately tip in the flour mix in evenly and cook for 4 minutes stirring all the time.

Cool slightly.

Drop generous teaspoonfuls onto baking sheets lined with nonstick or greased parchment.

Bake for 58 minutes in relays leaving a couple of minutes between trayfuls.

Cool for a few mhutes then wrap around wooden spoon or over a rolling pin.

If the biscuits start to harden before youve curved them all return to the oven for 30 seconds to soften.

Makes about 16

These American biscuits look rather like brandy snaps though they taste nuttily different. The recipe comes from Biscuits Pastries And Cookies Of The World by Aaron Maree. He suggests using macadamia nuts which have a high oil content. We used macadamia and walnuts ground together. They will leak butter as they cook but that wont affect the biscuit.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.