Brazil Nut Shortbread

Recipe by Chef Kate
READY IN: 1hr 15mins
YIELD: 8 wedges




  • Pre-heat the oven to 325 degrees F.
  • Grind the Brazil nuts finely.
  • Beat the butter until fluffy, add the sugar and beat until fluffy again--do beat adequately.
  • Sift in the flours and the nuts and work to a smooth dough.
  • Cover a baking sheet with parchment.
  • place a 6" flan ring or tart form on the cookie sheet to use as a guide.
  • Press the dough onto the sheet inside the ring to form a neat 6" inch circle.
  • Remove the ring and flatten the dought slightly with a rolling pin.
  • Prick the circle of dough with a fork and score it into eight wedges.
  • Sprinkle with a little granulated sugar and bake for forty minutes.
  • Remove from the oven and cut along the score lines and leave to cool for two minutes.
  • Lift onto a rack and cool completely.
  • If they don't get immediately eaten, store in an airtight container.