Cashew Cookies

Buttery, golden and delicious, we always have these around for Lunar New Year. They are perfect moreish morsels to share with loved ones who drop by for the traditional festivities!

Ingredients

250 g unsalted butter room temp
180g Icing sugar (sifted if lumpy)
400 g plain flour
1 tsp salt**
1 tsp baking powder
180 g roasted cashew nuts, finely ground**
1 egg yolk
1 tsp vanilla essence
100 g whole roasted cashew nuts, for garnishing
Egg for egg wash

Method

Preheat oven to 160°C. 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, baking powder, salt, and ground cashews into a bowl and set aside.

Cream butter and icing sugar together until pale (no need to be fluffy). Add in egg yolk and vanilla essence, mix til well combined. Fold in flour and ground cashew nuts until it comes together.

Use a teaspoon to form dough balls and squeeze together til it holds. Pat into a small disc and lay on prepared tray. Press one whole cashew nut into the top of each biscuit. Brush each biscuit with egg wash.

Bake for 20 - 25 minutes or till golden brown. Allow to cool, then store in airtight container! Will keep for a week or so.

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

Find the recipe & Reel on my Instagram @lozfozbakes