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    Brazil nut cinnamon cookies

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    Brazil nut cinnamon cookies

    • Vegetarian
    • Christmas
    • Preparation time: 15 minutes plus chilling
    • Cooking time: 15 minutes

    Makes: 24


    • 12 brazil nuts, halved
    • 1 egg
    • 125 g caster sugar
    • 175 g unsalted butter
    • 1 tbsp ground cinnamon
    • 125g Brazil nuts, crushed
    • ¼ tsp salt
    • 350g plain flour, plus extra for dusting


    1. Sieve the flour and salt into a bowl and mix in the crushed brazil nuts and cinnamon. Beat the butter with the sugar until light and fluffy. Beat in the egg. Work in the flour and nut mixture until you have a ball of soft dough – you may need a little more flour.
    2. Cover with clingfilm and refrigerate for an hour to firm.
    3. Preheat the oven to 200C/ gas 6. On a lightly floured board, roll out the dough to the thickness of a pound coin. Cut out shapes with a biscuit cutter and transfer them to a buttered baking sheet.
    4. Top each cookie with a nut half (dampen the underside of the nut with water) and push it gently into the dough. Bake for about 15 minutes, or until golden. Transfer to a baking rack to cool and crisp.

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