So simple and gorgeous, well worth your time and if you’ve little hands helping ….perfect past time.
Makes about 18 cookies
230G BUTTER, ROOM TEMPERATURE
150G SOFT BROWN SUGAR
150G BRAZIL NUTS, TOASTED, FINELY CHOPPED, KEEP A FEW LARGER PIECES FOR THE TOP OF EACH BISCUIT
180G PLAIN FLOUR
Cream the butter and sugar together then add in all the other ingredients, keep aside the larger nuts for the tops of the biscuit, mix well together.
Divide the mixture in two and roll in cling wrap, chill for an hour or two before baking.
Set the oven 180c gas 4
Slice and bake as required. Allow approx. 40g per cookie. Cook for 12-15 until light golden, cool on the tray. The unbaked dough will hold well for a week in the fridge or can be frozen for 3 months. Baked will hold perfectly well for a week in an air tight container. Hide them they’ll disappear quickly!