Cashew Nut biscuit / biskut Kacang gajus

RM25.00RM30.00 (-17%)

In stock

*These buttery Cashew Nut Cookies have a crumbly sandy texture and a     deliciously nutty flavor. Perfect for afternoon tea or the holidays.

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SKU: Cashew-Nut-biscuit Categories: , ,

Description

INGREDIENTS

  • ½ cup cashew nuts (70g)
  •  cup whole cashew nuts for topping (46g)
  •  cups all-purpose flour (188g)
  • ¼ cup rice flour (35g)
  • 2 sticks salted butter (softened) (8oz/226g)
  • ½ cup powdered sugar / icing sugar (65g)
  • 1 tsp vanilla extract
  • 1 large egg (beaten)

INSTRUCTIONS

  • Roast ½ cup (70g) cashew nuts in a 350˚F (180˚C) oven for about 20 minutes.
  • Grind toasted cashew nuts until fine. Combine ground cashews, all-purpose flour, and rice flour in a medium sized bowl. Mix well.
  • Partially cook ⅓ cup (46g) whole cashew nuts in 350˚F (180˚C) oven for about 10 minutes. Remove and set aside.
  • Prepare one 2-inch round cookie cutter. Line a baking tray with parchment paper.
  • In a large bowl, cream butter and powdered sugar until light and fluffy. Add vanilla extract and continue to beat for 30 seconds.
  • Add flour mixture into the bowl. Mix with a spatula until it resembles breadcrumbs. Then knead gently until dough comes together. Wrap in plastic and chill for 15 minutes.
  • Place dough in between 2 large pieces of parchment paper. Roll out dough to about ¼ inch thick.
  • Dip a cookie cutter in flour. Cut out as many circles as possible. Lift cut out cookie dough with a butter knife or spatula and transfer to lined baking tray. Rework trimmed dough until all dough is used up.
  • Press a partially cooked cashew nut into each cookie dough. Brush top of cookie and cashew nut with egg wash.
  • Bake in a 350°F (180°C) oven for 10 to 12 minutes or until lightly brown. Transfer to a wire rack to cool completely.

Specification

Additional information

quantity

70 Biscuits

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