Add <quantity>300<unit>g</unit></quantity> of all-purpose flour to a bowl

Add <quantity>50<unit>g</unit></quantity> of brown sugar

Add <quantity>25<unit>g</unit></quantity> of crushed Brazil nuts and <quantity>25<unit>g</unit></quantity> of crushed cashew nuts

Add <quantity>1<unit>tbsp</unit></quantity> of cinnamon powder

Add <quantity>¼<unit>tsp</unit></quantity> of salt

Mix to combine the dry ingredients

Add <quantity>200<unit>g</unit></quantity> of softened, cubed butter

Mix with your hand until all the ingredients are incorporated and the dough is smooth and homogeneous

Shape the dough into <quantity>2</quantity> balls and flatten each into a large plastic bag, or between two pieces of cling film

Roll out each ball of dough until it is <quantity>3<unit>mm</unit></quantity> thick

Chill dough for 1h until it is firm

Preheat the oven to <temperature>160<unit>ºC</unit></temperature>

Transfer the dough to a cutting board. Cut and remove the top side of the plastic bag

Cut the dough with a <quantity>10<unit>cm</unit></quantity> ring cutter. Transfer the rounds to a tray lined with parchment paper or a silpat

Bake the dough for 30m, until deep brown

Let the dough cool completely and get crispy. The brown sugar, nut & cinnamon sablée is ready

Try it with the Passion Fruit & Lemon Grass Panna Cotta!