Cashew Cookies

Recipe updated 4 Feb, 2025

These biscuits actually melt in your mouth, and you won’t stop at just one. We always have these for Lunar New Year and I think they’re my favourite little festive bite (don’t tell the other cookies). If you’re roasting your own nuts, go for a deep, dark golden brown, and don’t forget a generous helping of salt. As a bonus - these happen to be dairy free!

Ingredients

250g roasted cashews, unsalted
80g icing sugar, sifted if lumpy
250g plain flour
5g (1 tsp) fine sea salt
130-140g neutral oil (you may not need all of the oil)
20-25 whole cashews, split in half
egg for egg wash

Method

Preheat oven to 160°C fan. While oven is preheating, roast your cashews (if you have raw ones) til deep golden and fragrant, about 15 mins. Remove to cool.

In a food processor, blitz cooled roasted cashews until fine (but not a dust!)

Add flour, icing sugar, salt, and ground cashews into a bowl, whisk to combine, and set aside.

Slowly pour in most of the oil and whisk together until a soft dough forms. You may not need all of the oil, or you may need a little extra. Dough should be soft and pliable, but firm enough to hold together when squeezed in your hands.

Roll 13-14g balls of dough between your palms, place onto lined baking tray, and gently press down to flatten slightly. Brush gently with egg wash, then press a half cashew nut on top of each biscuit.

Bake for 20 - 25 minutes or till golden brown. Allow to cool, then store in airtight container. Will keep for 2-3 weeks.

Notes:

If you want to use pre-roasted and salted nuts, please do! Just omit the extra salt in the dough.

You can swap out cashews for peanuts if you like (and use peanut oil instead) - or any other nut you like.

Find the recipe & Reel on my Instagram @lozfozbakes