CASHEW NUT COOKIES

Nothing better than some melt-in-the mouth rich cashew nut cookies to go along your evening cup of tea. These cookies are crisp with a buttery texture and perfect for snacking on any time of the year. Bake a batch of these delicious cashew cookies today!

INGREDIENTS

125 gram cashew nuts, unsalted

85 gram icing sugar

125 gram all-purpose flour / maida

¼ tsp salt

65 gram cooking oil

To decorate:

20 whole cashew nuts, split into half

Egg wash:

1 egg yolk

INSTRUCTIONS

Firstly toast the cashew nuts on a dry pan for about 5 minutes and remove from the pan and let them cool down completely. You can skip this step is you are using toasted nuts.

Put the toasted nuts in a food processor and pulse these to a fine powder.

Next preheat the oven to 170 C degrees. Line a large baking tray with parchment paper.

In a large mixing bowl, combine icing sugar, flour, and salt. Whisk well to mix everything. Add the cashew nuts and gradually add the cooking oil until you can form a nice smooth non-sticky dough. add more oil . if required and ensure the dough is smooth.

Pinch off about 12 grams of dough and roll them smooth into a round ball. Pick up one halve piece of cashew nut from the ones used for decoration and gently press on top. Repeat this step with the remaining dough and nuts. Place these on the baking tray.

These cookies do not spread, so you can put them pretty closely together as long as they don't touch each other.

Brush the top with egg wash and bake for about 15 minutes or until golden brown.

Let them cool down on the baking tray for 5 minutes and then transfer to a cooling rack to let them cool down completely.

You can store these cookies in a container with a tight-fitting lid at room temperature.

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