• Preparation Time 15 minutes
  • Baking Time 50 minutes
  • Makes 32 wedges
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Shortbread
  • 2 cups butter, softened
  • 1 cup granulated sugar
  • 3 ¼ cups Robin Hood® Original All Purpose Flour
  • ½ cup cornstarch
  • ¾ tsp cardamom
  • 1 ½ cups coarsely chopped cashews
  • Topping
  • 2 tbsp SUGAR IN THE RAW® Natural Turbinado Sugar
  • Pinch cardamom

Serving Size: 32 wedges


Serving Size: 32 wedges

  • Preheat oven to 300°F (150°C).
  • Cream butter in a large bowl with an electric mixer on medium-high speed until very light in texture, about 5 minutes.
  • Add sugar and continue beating until sugar is completely combined, about 2 to 3 minutes.
  • Combine flour, cornstarch and cardamom in a separate large bowl. Add to butter mixture and mix with an electric mixer on low speed until just combined. Add in chopped cashews.
  • Divide dough in half. Press each half into ungreased tart pans.
  • Topping:  Mix sugar and cardamom in a small mixing bowl and sprinkle on top of wedges.
  • Bake in preheated oven 45 to 50 minutes or until edges are lightly brown. Let cool for 5 minutes. Carefully cut into 16 wedges in each pan. Continue to cool in tart pans on wire racks. Remove from pans when completely cooled.


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