Maple walnut biscuits recipe by Jeremy Lee

Simple to make and just as good with ice-cream for dessert as with a cup of tea

• 20 best Christmas baking recipes

On a visit long ago to Los Angeles I ate at Campanile, founded by Nancy Silverton and Mark Peel. The food was wonderful and so, too, was their La Brea Bakery, as indeed are the books from this seminal restaurant, a testament to great shopping, cooking and eating. Nancy is famed for her baking, and these biscuits are inspired by her recipes.

Cracking walnuts for these lovely biscuits has charm but is not essential. As a rule, the paler the walnut, the better it is. Served with ice-cream, or a fool, with coffee or a glass of madeira, or with a pot of tea in bed and a very good book, these biscuits please – always.

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