Cashew Crisp

Name: Cashew Crisp
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 175g Low-gluten flour; 90g Corn oil; 85g Caster sugar; 30g egg; 3g Baking powder; 2g baking soda; Some Cashew nuts; Some Egg liquid

by quenny

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

The bag of cashews I bought before at home has been left for a long time, and no one likes to eat it anymore, but it was a waste to throw it away, so I tinkered with the dough and baked the cashews together. Unexpectedly, the cashew nuts after roasting became more fragrant, unexpectedly good taste~
So, if you have such kind of dried fruit preserves that you don’t like, you can mix them with the dough and bake biscuits like this~ The taste will not be bad~

Ingredients

Cashew Crisp

1. Pour the oil, sugar and 30g egg liquid into a small basin

2. Beat well and evenly

3. Sift in a mixture of low-gluten flour, baking powder and baking soda

4. Mix well and knead into dough

5. Divide the dough into small pieces of about 15g each

6. Round it and place it on the baking tray

7. Take a cashew nut and place it on the surface of the small dough and press it with your fingers until the cashew is embedded in the dough

8. Insert cashew nuts on all the dough in turn

9. Brush a layer of egg liquid on the surface (outside the formula)

10. Put it into the middle layer of the preheated oven, 180 degrees for 20 minutes

11. As you can see, the dough has almost doubled when the baking is over

12. It can be sealed and stored after being out of the oven and letting cool.

Tips:
1. When whipping the liquid materials together, whipping for a while can make these materials fully mixed and evenly mixed, and the effect will be better;
2. With a small dough weight of 15g/piece, the size of the shortbread is already big enough, and the diameter after baking is about 4~5cm, so it is not recommended to increase the weight~
3. When placing the dough in the baking tray, pay attention to leaving enough space to avoid sticking together after baking.