Cashew Nut Biscuits

These delicious cashew biscuits are my sister’s speciality, and not to be missed.

I’ve halved the recipe but you can easily double it for a larger batch. At the quantities below, it makes about 20 biscuits of 15g each.

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FOR THE BASE AND THE CRUMBLE

• 125g salted butter, room temperature (1/2 cup)
• 30g icing sugar (1/4 cup)
• 120g cake flour (1 cup)
• 80g cashews, chopped with a bit of texture (1/2 cup)
• Caster sugar for coating

METHOD

1. Use a food processor to blend the cashews until they are coarsely ground, but not too big.
2. Add them to the flour and toss to coat.
3. Then cream the butter and sugar for about 3 minutes, until light and fluffy and the butter has turned a paler shade.
4. Add in half the flour nut mixture and fold, then add the remaining mixture. The dough will be a soft one.
5. Pop it into fridge for 30 minutes to chill, whilst you line a baking tray with baking paper.
6. Once the dough has chilled, pinch a bit and roll into a 15g ball. Then using the palm of your hands, roll the dough into a log, making the ends thinner than the middle. From the thick, centre point, stretch the dough until it is about 11cm. The coil it into a horse shoe shape. (See the reel for a video tutorial).
7. Pop into the freezer for an hour to chill. When ready to bake, turn the oven to 170 degrees celcius (I find that a lower temperature prevents the thinner ends from burning whilst the thicker middle gets cooked too).
8. Bake for 6 – 8 minutes, just keeping a close eye on it as the tips of the biscuit could easily burn.
9. Remove from the oven and let cool for 15 minutes, before tossing in caster sugar.
10. These will store, out of the fridge, in an airtight container.

Recipe by adventureswithsugar.com