Wednesday, 11 September 2013

Cashew Biscuits

I bought a cooking app for the iPad sometime back. It is called the Photo Cookbook - Quick & Easy. One of the asian recipes is the almond cookies. I amended it and changed some of the ingredients. I made cashew cookies instead.


1. 675gm of organic unbleached plain flour
2. 1/2 teaspoon of baking powder
3. 1/2 teaspoon of sea-salt
4. 100gm of finely grounded cashews
5. 225gm of butter (softened at room temperature)
6. 80gm of soft brown sugar
7. 1 egg (lightly beaten)
8. 50 whole cashews (for decoration)


1. Sift the flour, baking powder and salt together into a large bowl and set this aside.

2. Pulverise 100gm of cashews until they turn into finely grounded cashews.

3. Add the flour and finely grounded cashews into a large bowl.

4. Add the butter and mix with the flour until a crumbly mixture is formed.

5. Add the sugar and egg. Mix well until the dough is soft and pliable but firm.

6. Preheat oven at 160C.

7. Divide the dough into 2.5cm size balls.

8. Place on baking trays which are lined with baking papers.

9. Flatten the balls with the back of a spoon.

10. Press a whole cashew nut onto each biscuit.

11. Bake for about 20 minutes or until golden brown.

12. Once they are done, allow to cool before storing in airtight container.

13. You can store these biscuits in the fridge for about 1 to 2 months.

Bon appétit!