Cashew Crisp

Name: Cashew Crisp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g butter; 45g Caster sugar; 180g Low-gluten flour; 1/2 teaspoon Baking powder; 30g Cashew nuts

by Ma Lin

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I made biscuits with great joy. In addition to making various animal cartoons next to each other, this kind of classic and simple biscuits is also one of my favorites. Nut biscuits are one of the biscuits I make most often. Whether it is almonds, pistachios, walnuts or cashews, they are all nuts that I love as snacks. Adding biscuits will immediately raise the ordinary texture to advanced level. In fact, this is a super fast hand-made biscuits. It is definitely a leverage to entertain friends as afternoon tea or something.

Ingredients

100g Butter
45g Caster Sugar
180g Low-gluten Flour
1/2 teaspoon Baking Powder
30g Cashew Nuts

Cashew Crisp

1. Put the butter in a basin and mix well after it has softened

2. Add fine sugar and stir well

3. Add the egg liquid in two batches, and use a manual whisk to mix evenly in one direction

4. Stir until fully absorbed

5. Mix low-gluten flour and baking powder, mix and sift into the butter paste above

6. Grab your hands into a uniform dough

7. Grab the state as shown in the figure

8. Divide the dough into 8 grams each, round it and place it on a baking tray lined with tin foil, and slightly flatten it

9. Brush a layer of egg yolk liquid on the surface, then put a cashew nut, and then brush a layer of egg yolk liquid on the surface

10. Preheat the oven to 180°C, turn on the upper and lower heat, put it in the middle of the oven, and bake for about 15-20 minutes

Tips:
1. Brush the surface with whole egg liquid, just not as yellow as the yolk;
2. Cashew nuts are cooked. If they are raw, they must be roasted first.