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Baking recipe · from the recipe book

Brown Sugar Walnut Shortbread Wedges

Buttery, sandy shortbread with toasted walnuts, a hint of cinnamon and a crisp sugared top.

Brown Sugar Walnut Shortbread Wedges

Ingredients

  • ¾ cup170 gUnsalted buttersoftened
  • ¼ cup packed60 gBrown sugarpacked
  • 1 tbsp12 gGranulated sugar
  • 1 tsp4 gVanilla extract
  • 1⅔ cups200 gAll-purpose flour
  • 2½ tbsp20 gCornstarch
  • ¼ tsp2 gSalt
  • ½ tsp1 gGround cinnamon
  • ⅔ cup chopped70 gWalnutstoasted and finely chopped

Steps

  1. Heat the oven to 325°F (165°C). Toast the walnuts on a baking sheet for 7 to 8 minutes until fragrant, cool, then chop finely.
  2. Line a 9-inch round cake pan with parchment.
  3. In a bowl, beat the butter, brown sugar and vanilla until creamy and lighter in color, about 2 minutes.
  4. In another bowl, whisk the flour, cornstarch, salt and cinnamon.
  5. Add the flour mixture to the butter mixture and mix on low just until a crumbly dough forms, then stir in the walnuts.
  6. Press the dough evenly into the pan, smooth the top, and prick it all over with a fork. Score it into 12 wedges with a knife.
  7. Sprinkle the granulated sugar evenly over the top.
  8. Chill the pan for 15 minutes so the shortbread holds its shape.
  9. Bake for 35 to 40 minutes, until the edges are golden and the center is pale golden and firm.
  10. While still warm, cut along the scored lines into 12 wedges. Cool in the pan for 15 minutes, then lift out and cool completely on a rack before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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