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Easy
20mins
30
Desserts
Australian
20-30 cookies
15 minutes
8 minutes
100g butter, softened
100g brown sugar
50g caster sugar
1 egg
4 tsp Gewürzhaus Christmas Cake & Pudding Spice
225g plain flour, sifted
1 tsp baking soda, sifted
80g walnuts, chopped roughly, plus extra for garnish
Preheat oven to 180°C. Line a baking tray with a silicon mat.
In a bowl, cream the butter and the sugars together. Add the egg and Christmas Cake & Pudding Spice and beat until it has the consistency of a heavy mousse, then gently knead in flour and baking soda.
When a smooth and thick dough forms, add the walnuts. Pick off pieces of dough and roll into walnut-sized balls. Transfer to the lined baking tray and bake for 8 minutes or until the cookie edges are golden.
Let the cookies cool completely before serving.
If kept in an airtight container, how long do these last?
We acknowledge the Traditional Custodians of this land, the Aboriginal and Torres Strait Islander peoples. We pay our respects to Elders past, present and future. Food has always connected humans to this land and each other; we strive to honour and strengthen those connections.
We acknowledge the Traditional Custodians of this land, the Aboriginal and Torres Strait Islander peoples. We pay our respects to Elders past, present and future. Food has always connected humans to this land and each other; we strive to honour and strengthen those connections.
© 2026,
Gewürzhaus.
