Recipes

Brazilian Nut Cookies

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Sugar 2⅜ cups
600 g Shortbread Margarine 2½ cups
120 g Egg 2 (60 g)
600 g Laucke Wallaby Flour 3¾ cups
10 g Baking Powder 2 tsp
60 g Cocoa Powder ¾ cup
250 g Nut pieces 1⅞ cups

Method

  1. Preheat oven to 200°C.

  2. Blend together the butter or margarine, and sugar to a smooth paste.

  3. Add the egg and mix well.

  4. Add the flour, baking powder, cocoa and nut pieces and blend thoroughly.

  5. Allow the dough to stand for at least 15 to 30 minutes before use.

  6. Roll out the dough to 6 mm thick.

  7. Cut out using the desired cutter eg. Round, crimped, diamond. Place onto prepared baking trays.

  8. Baking time 10 minutes.

  9. Yield approximately 50 if a 50 mm cutter is used.

  10. When cool sandwich together with chocolate filling cream.

  11. Can be finished by:

    Spreading the tops of the cookies with the filling cream and dipping into crushed almonds, walnuts etc.

    Dipping half of the cookie into chocolate.

    Dredging with icing sugar.

  • Laucke Specialities
  • 50 if a 50 mm cutter is used
  • 10 minutes
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