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Walnut and Orange Rye Cookies

Orange and Walnut Biscuits

Orange and Walnut biscuits with rye flour and coconut sugar

Course Biscuit
Cuisine British
Keyword Orange, Rye Flour, Walnut
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 2 hours
Servings 18 biscuits
Calories 180 kcal
Author Kitchen Aid Cookery School


  • 225 g unsalted butter softened
  • 100 g caster sugar
  • 70 g coconut sugar
  • 50 g chopped walnuts
  • 1 large orange zested
  • 350 g plain flour
  • 100 g rye flour
  • 1 egg whisked


  1. Line two baking sheets with baking paper

  2. Cream the butter and sugars together until light, soft and fluffy

    KitchenAid Biscuits
  3. Add in the chopped walnuts

  4. Zest the orange directly into the bowl to avoid losing any of the essential oil, then mix the ingredients to distribute evenly

  5. Add in the flour and egg, mix gently to form a dough

  6. Once the mixture binds into a dough, remove from the bowl and shape into a tube

  7. At this stage, you can choose to cut off half of the dough and freeze it to use later. Wrap the dough you intend using in cling film and put in the fridge for at least 2 hours to rest

  8. Preheat the oven to 185c

  9. Unwrap the dough and cut 'biscuit' discs to a maximum of 1-inch thickness

    Making Walnut and Orange Rye Cookies
  10. Lay the biscuits on the baking sheet with a gap in between to allow them to spread a little

    Walnut and Orange Cookies ready to bake
  11. Bake for 10-15 minutes, until the edges start to turn golden

    Walnut and Orange biscuits turning golden brown
  12. Remove from the oven and cool on the tray for 5 minutes before transferring to a cooling rack

  13. Store in an airtight tin