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Brazil-nut stars


Makes: 35
timePrep time: 10 mins
timeTotal time:
Brazil-nut stars
Recipe photograph by Dan Jones

Makes: 35
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
240Kcal
Fat
15gr
Saturates
8gr
Carbs
24gr
Sugars
11gr
Fibre
1gr
Protein
3gr
Salt
0.01gr

Jo Wheatley

Jo Wheatley

Jo baked her way into our hearts by winning The Great British Bake Off in 2011. Her cookbooks, Home Baking and A Passion for Baking, are full of easy cakes and impressive desserts to share with friends and family.

See more of Jo Wheatley’s recipes
Jo Wheatley

Jo Wheatley

Jo baked her way into our hearts by winning The Great British Bake Off in 2011. Her cookbooks, Home Baking and A Passion for Baking, are full of easy cakes and impressive desserts to share with friends and family.

See more of Jo Wheatley’s recipes

Ingredients

  • 50g Brazil nuts
  • 175g plain flour
  • 50g caster sugar
  • 100g soft unsalted butter
To decorate
  • 50g dark chocolate, melted
  • 50g white chocolate, melted

Step by step

Get ahead
Make a few days ahead and store in an airtight container. Or freeze the dough stars and bake from frozen
  1. In a food processor, blitz the Brazil nuts. Add the flour, caster sugar and butter and pulse to a large crumb texture.
  2. Turn out and work together until you have a dough. Form the dough into a disk and wrap in clingfilm. Chill for 30 minutes.
  3. Roll the dough to about 5mm thick between 2 sheets of baking paper (this makes it easier). Stamp out stars with a 5cm star cutter – you'll need to do this in batches. You want about 35 stars in total.
  4. Transfer the stars to baking sheets lined with baking paper. Pop into the freezer for about 20 minutes. Preheat the oven to 180°C, fan 160°C, gas mark 4.
  5. Bake for 12-15 minutes or until golden.
  6. Leave to cool completely before transferring to wire racks.
  7. Pour the melted chocolate into separate piping bags. Drizzle vertical lines with the dark chocolate, leave to set slightly, then drizzle the opposite way with the white chocolate.
  8. If you prefer, drizzle the chocolate with a teaspoon. Leave to set completely.

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