Cashew Nut Cookies
This recipe is pretty easy going. Add more cashews if you like your cookies more nutty. Or more sugar if you have a sweet tooth.
Video
Ingredients
- 300 g cashew nuts
- 150 g unsalted butter
- 180 g castor sugar
- 50 g egg
- 1 tsp vanilla extract
- ¼ tsp salt
- 200 g plain flour sift with baking powder
- ½ tsp baking powder
- 2 yolks beaten
- 130 g cashew nuts split into 2 halves to yield around 180 pieces
Instructions
- Bake cashews at 160°C for about 15 minutes till brown and fragrant. leave till cool, chop roughly with knife, mince in food processor till fine, leaving some large bits for bite300 g cashew nuts
- Whisk butter and sugar till pale and fluffy. Add egg, vanilla extract and salt. Whisk till smooth. Add sifted flour and baking powder. Mix till shaggy. Add toasted cashew nuts. Mix till even. If sticky, sprinkle with 1-2 tsp plain flour and mix again, or chill till firm enough to handle.150 g unsalted butter, 180 g castor sugar, 50 g egg, 1 tsp vanilla extract, ¼ tsp salt, 200 g plain flour, ½ tsp baking powder
- Dusting with plain flour, roll dough thickish, about 4 mm. Cut with cutter just slightly bigger than a cashew nut. Traditionally, cashew nut cookies are shaped like cashew nuts.
- Place cookies on baking tray lined with parchment paper. Brush lightly with yolk. Gently press 1 cashew halve onto each cookie, flat side down. Lightly brush cashews with egg yolk.2 yolks, 130 g cashew nuts
- Bake at 160°C till golden brown, about 20 minutes. Remove cookies to wire rack. Leave till cool. Store airtight if not eaten immediately.