Buttery and nutty, these classic and traditional cashew nut cookies are packed with natural goodness. Apart from being addictive we believe they are one of the must-have cookies of the season.
Eggs are essential for baking cookies. As they heat and set they bring structure to the cookie while the egg yolks add a richness of flavour that is unmistakeably good. Be sure to use quality eggs for your cashew nut cookies, we recommend QL Omega eggs.
Preparation time: 10 minutes
Cooking time: 15 to 20 minutes
Makes: 60 cookies
Ingredients
| 250 g | butter | |
|---|---|---|
| 130 g | icing sugar | |
| 1½ | QL Omega egg yolks | |
| ¼ tsp | vanilla essence | |
| ½ tsp | salt | |
| 360 g | plain flour | |
| 150 g | ground cashew nut | |
| 60 g | custard powder | |
| ½ tsp | baking powder | |
For glazing | ||
| 3 | QL Omega egg yolks, beaten | |
| ⅛ tsp | salt | |
For decoration | ||
| 100 g | cashew nut, halved | |
Method
- Cream together the butter, icing sugar, QL Omega egg yolks, vanilla essence and salt until just combined.
- Mix in plain flour, ground cashew nut, custard powder and baking powder to form a pliable dough.
- Place dough in between 2 sheets of plastic, roll into ½ cm thick. Cut into your preferred shape using a cookie cutter.
- Bake in a preheated oven at 160°C for around 15 - 20 minutes or until golden brown.
- Cool cookies on a cooling rack.
