Cashew nut biscuits (Karachi bakery style cashew nuts biscuits) are very delicious and needs very less ingredients. These cashew nut biscuits/cookies are really easy to make and go perfect with a cup of tea. As it is kid’s favorite, you can give it as after school snack or pack it in their snack box. Today we will learn how to make cashew nut biscuits following this easy recipe with step wise pictures.
Powder sugar and keep it aside.
Sieve flour with baking powder twice and keep it aside.
Line a tray with parchment paper and keep it ready.
Pre-heat the oven at 170 degree C for 10 minutes before baking the cookies.
Keep all the ingredients ready. Butter should be at room temperature.
Cream together butter and sugar until fluffy. I used an electric beater for this.
Add vanilla essence, coarsely ground cashew nuts and mix well.
Add flour and make a soft dough.
Wrap it nicely with cling wrap and keep it in the refrigerator for an hour.
After an hour
Take the dough out and roll it using a rolling pin, dusting flour. The rolled out dough should not be too thin nor too thick.
If you find the mixture to be too crumbly, you may add a little milk. If it is too soft, you can refrigerate for more time.
Spread the chopped cashew nut on the rolled out dough and roll it slightly with the rolling pin, so that the chopped cashews get embedded in the dough.
Using cookie cutter, cut into desired shapes.
Arrange it on a the parchment lined tray and bake in a pre-heat oven at 170 degree C for 10 minutes or until the edges starts to brown. I baked at 170 degree C for 8 minutes (bottom coil) and 3 minutes (both top and bottom coil) You have to keep an eye, if using both the coils as it might get burnt.
Remove cookies and place it on a wire rack to cool. The cookies will be a little soft once you remove from the oven but will be perfect once it cools.
Storage and shelf life
Store it in an airtight container, if not eaten immediately. Stays good for 4-5 days.
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