Cashew Nut Biscuits

Method: cashew nut biscuits

1. Grind the cashews: Use a food processor to blend the cashews until they are coarsely ground, but not too big.
2. Coat in flour: Add them to the flour and toss to coat.
3. Cream the butter and sugar: Then cream the butter and sugar for about 3 minutes, until light and fluffy and the butter has turned a paler shade.
4. Add the flour and nuts: Add in half the flour nut mixture and fold, then add the remaining mixture. The dough will be a soft one.
5. Chill: Pop it into the fridge for 30 minutes to chill, whilst you line a baking tray with baking paper.
6. Shape the crescents: 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. Then coil it into a horseshoe shape. (See the reel for a video tutorial.)
7. Freeze and preheat: Pop into the freezer for an hour to chill. When ready to bake, turn the oven to 170˚ Celsius (I find that a lower temperature prevents the thinner ends from burning whilst the thicker middle gets cooked too).
8. Bake: Bake for 6 – 8 minutes, just keeping a close eye on it as the tips of the biscuit could easily burn.
9. Toss in sugar: Remove from the oven and let cool for 15 minutes, before tossing in caster sugar.
10. Store: These will store, out of the fridge, in an airtight container.