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Walnut Biscuits with Raspberry Dip – Delicious With Very Little Effort

A sensational pud with very little effort this time.

And in the centre of attention is...

a fruit with powerful anti-cancer and anti-ageing properties:


Slow cooker lamb stew - family recipe

Summer is not just about ice cream. Especially if it is a rainy summer like this year. Sometimes we need a god old pud – like a biscuit with an excitement twist – like a fruit dip.

And in the centre of attention, this time, is … a fruit with powerful anti-cancer and anti-ageing properties… raspberry.

Celebration of raspberries

We have loads of raspberries in our allotment this year. They are smaller than the supermarket sold fruits but they are much tastier and more aromatic. The thing is with raspberries that you cannot wait, once they are ripe they must be picked and eaten otherwise they go bad so quickly. Not to mention all the bugs, birds and snails who are after the sweet fruit…

Anyway, these managed to do their way from our allotment to our kitchen:

fresh raspberries

So, raspberry is on the menu now 🙂

A handful as a snack, added to salads, as a topping on porridge, a smoothie with almond milk… and as a lovely dessert like this recipe.

These Walnut Biscuits are very simple, what makes them special that is the reduced sugar and the walnut in them. So quick to make them and they give a perfect base for the raspberry dip. the biscuits could be paired and stuck together with the raspberry sauce, but I find that they taste and look better with a spoonful sauce on the top. They look like little jewels and as we know eating is not all about the taste – the visual experience is just as important. However, if you would like to serve them on an elegant tea party, then the sandwiched version is definitely less messy. I have to warn you, that the biscuits become less crunchy when they are filled with the sauce, so they should be eaten the same day.

Hungry for more summer cake recipes? Click here for the recipe of the Chia and Strawberry Summer Cake

Get the free pdf file of the

77 Healthy Snacks  


The secret to the perfect raspberry dip

The secret to the perfect raspberry dip is simple: do not over cook it and use as less sugar (or sweetener) as possible. Cook the raspberries quickly with the custard powder and water breaking up the fruit a little bit with a fork as you go, but it doesn’t matter if fruit pieces or even whole fruit left in it. It just gives a rustic, home-made look to the sauce. I would also avoid using too much sugar or sweetener to the sauce as it can just fade the fantastic taste of the fruit. If the raspberries are very sweet sugar can be omitted completely.

In winter, frozen raspberries can be used to make the dip – or they can be served simply with home-made raspberry jam.  I already made a chocolate version once and that worked really well. Just add 1 tsp cinnamon to the dough and when the biscuits completely cooled dip them  into melted dark chocolate. They look really cool when they are only half-covered with chocolate.

But now these Walnut Biscuits with Raspberry Dip is a kind of celebration of the fresh raspberries.

Walnut Biscuits with Raspberry Dip

Total time: 30 minutes + 30 minutes to chill (including 8-10 minutes baking time)

Serves: 6

biscuits with rasberry dip


For the biscuits:

80g ground walnut

150g plain flour

150g wholemeal flour

80g icing sugar

150g soft butter or low-fat spread

1 egg

For the raspberry dip:

300g fresh or frozen raspberries

4 tbsp custard powder

2 tbsp sugar (optional)

200ml water

Step 1

In a bowl mix together the plain flour, the wholemeal flour, sugar and walnut. Add the diced butter or low-fat spread and using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs. Add the egg and mix until dough forms. Place the dough into the fridge for 30 minutes to rest.

Step 2

In the mean time place the raspberries and 100ml water into a small saucepan and bring to the boil. Add the sugar if using – it depends on the sweetness of the fruit. Mix the custard powder with the remaining 100ml water, add to the raspberries and cook until you get a thick sauce. Put aside to cool to room temperature. Preheat the oven to 170 oC / 325F / Gas Mark 3 and line a baking tray with paper.

Step 3

On a lightly floured work surface roll out the dough to a thickness of about 0.5cm/¼in. Using a 3cm cutter cut out the cookies and bake them for 8-10 minutes. When the cookies have cooled down to room temperature serve them with the raspberry dip. For a picnic, it is better to make little biscuit sandwiches sticking two cookies together with the raspberry sauce.

Get the free pdf file of the

77 Healthy Snacks  


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