Caramel Cashew Crisp

Name: Caramel Cashew Crisp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 115g Low-gluten flour; 65g butter; 30g Caster sugar; 15g Egg liquid; 50g Caramel Butter Sauce; 120g Cashew nuts

by Q pig baby

4.9 (1)

Favorite

2

Difficulty

Normal

Time

1h

Serving

2

This is a delicious nut biscuit. It features cashews covered with light cream caramel sauce on the surface. The nuts on the top are sweet and the biscuits below are crispy. Whether it is an office afternoon tea or an energy snack on the road, It's top-notch. My mother likes this type of biscuits the most. There are so many nuts, which greatly increases appetite. On a cold day, bring two pieces and put them in your bag, wait for the car, wait for the red light, wait for someone... don't be afraid to be hungry.
Baking: The middle layer of the right 8-inch square mold oven is fired up and down, and the bottom of the biscuit is baked at 170 degrees for 20 minutes, and the cashew nuts are placed on it and baked at 180 degrees for 10 minutes. "

Ingredients

Caramel Cashew Crisp

1. Put the raw cashews into the preheated oven at 170°C and bake for 10 minutes, the surface is slightly golden, and the aroma is ready to be roasted.

2. After the butter has softened, add fine sugar and beat until fluffy and whitish.

3. Add 15 grams of whole egg liquid and beat until fully incorporated.

4. Sift in low-gluten flour.

5. Mix until there is no dry powder.

6. Put a plate of tin foil, and then put the dough, through the grease paper, roll the dough into a rectangular sheet of 1 cm thick.

7. Transfer the dough sheet together with the tin foil to the baking tray, put it in the middle of the preheated oven, and bake at 170 degrees for 20 minutes.

8. Add 50 grams of caramel cream sauce to the roasted cashews and mix well.

9. Spread the mixed cashew nuts on the bottom of the biscuit, press tightly, put it in the oven again, and bake the middle layer at 180 degrees for 10 minutes.

10. After being out of the oven, transfer to a cooling rack for cooling, and then cut into small pieces.

Tips:
1. Please choose raw cashews instead of the salt-baked cashews that are bought in supermarkets.
2. Caramel Butter Sauce is made by yourself, please refer to my recipe [Caramel Butter Sauce] for the preparation method.
3. When rolling the dough, it is best to use a fresh-keeping bag or grease paper, which is easier to operate and does not stick to the rolling pin.