Cashew Biscuits, Eggless Cashewnut Biscuits
by Tarla Dalal
Added to 65 cookbooks
This recipe has been viewed 21167 times
These delicious Cashew Biscuits will make tea-time very memorable indeed! Cashewnuts have a very special creamy flavour, which manifests very pleasingly in the cookie too. Plus, the coarse cashew powder also gives the cookie a melt-in-the-mouth texture that is unbeatable.
Make a batch of these irresistible Eggless Cashewnut Biscuits and store them in an airtight container to enjoy any time you wish you. But beware – it is difficult to stop eating them, so you might have to set yourself a limit, and tightly lid and hide the jar after that.
- Combine the plain flour and cashewnuts in a deep bowl and mix well. Keep aside.
- Cream the butter, powdered sugar and vanilla essence in a deep bowl and mix well using a wooden spoon.
- Add the plain flour-cashewnut mixture and mix well.
- Add the milk gradually and knead gently into a semi-stiff dough.
- Place the dough on a flat, dry surface and roll into a 250 mm. X 175 mm. (10 " x 7") rectangle.
- Cut the rolled dough into 50 mm. X 50 mm. (2” x 2”) equal square pieces.
- Bake it in a pre-heated oven at 180°c (360°f) for 20 minutes.
- Allow it to cool completely and store it in an air-tight container.
Nutrient values (Abbrv) per biscuit
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