225g/8oz/1 cup butter, softened, plus extra to grease
175g/6oz/¾ cup light muscovado (brown) sugar
2 medium (US large) eggs, beaten
225g/8oz/2 cups walnut halves
300g/11oz/3 cups self-raising (self-rising) flour, sifted
½ tsp baking powder
125g/4oz/⅔ cup raisins
2 tbsp maple syrup
1 Preheat the oven to 190°C/375°F/Gas 5. Butter four baking sheets.
2 Cream the butter and sugar until pale and fluffy. Gradually beat in the eggs until well combined.
3 Put 20 walnut halves aside and roughly chop the rest. Fold into the mixture with the flour, baking powder, raisins and maple syrup.
4 Roll the mixture into 20 balls and arrange them, spaced well apart, on the prepared baking sheets. Use a dampened palette knife to flatten them and top each with a walnut half.
5 Bake in the oven for 12–15 minutes until pale golden. Leave on the baking sheets for 5 minutes, then cool on a wire rack.