Cashew Shortbread Cookies

Name: Cashew Shortbread Cookies
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 120g butter; 25g Cashew powder; 170g Low-gluten flour; 10g milk powder; 60g Powdered sugar; A drop Vanilla extract; 40g Whole egg liquid; 1g salt; 45 Cashew nuts; 15g Egg whites for brushing; 1/4 teaspoon Baking powder

by Aunt Xizhen

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

My aunt hasn't made biscuits for a long time, and this cashew biscuits I made this time are for a big belly.
Because of the addition of cashew nut powder, it has more nutty aroma than ordinary butter biscuits.
If you embed large cashew nuts, the material used is quite high.
In fact, whether the biscuits are delicious or not, the ingredients account for a large proportion.
One or two packets of biscuits in the supermarket, think about what ingredients are used.
It's better to buy some good ingredients for yourself, do it yourself, and make no-additive and tall biscuits for the family. About 45

Cashew Shortbread Cookies

1. Cashew nut powder is actually the powder obtained by grinding dry cashew nuts. After adding biscuits, it will have a nutty aroma, so first use a food processor to process it.
The butter is softened at room temperature, then add the powdered sugar, mix well with a spatula first, or use a whisk directly to beat the powdered sugar and it will fly everywhere.
Use a whisk to whisk the butter until it is fluffy.
Then add the whole egg liquid in two or three times, and the reason for adding it in batches is to avoid separation of egg oil.

2. The butter after beating is fluffy.
Then sift in low-gluten flour, baking powder, cashew powder and milk powder. Cashew powder may not be sieved well, try not to form granules.
Use a spatula to mix the powder and butter, find a fresh-keeping bag when there is no dry powder, put the dough in, gently knead it into a ball, and then put it in the refrigerator to relax for half an hour. This is also to let it pass. Do not stick to your hands during operation.

3. Take out the refrigerated dough and knead it into small balls according to 11-12 grams/piece.
Brush the surface of the ball with the protein solution.
Then put on the cashew nuts and press lightly to let the cashew nuts stick in.
You can't finish baking on one baking tray, so I divided it twice into baking.

4. An oven with the function of heating the upper and lower tubes separately, the upper tube is 180 degrees, the lower tube is 150 degrees, and the middle layer is baked for about 25 minutes. If the temperature of the upper and lower tubes cannot be independently controlled, use 165 degrees, and bake the middle layer for about 25 minutes. After turning off the heat, let the stove simmer for 7,8 minutes and take it out.

Tips:
Two words
1. Cashews do not need to be roasted in advance, they can be used directly.
2. Don't brush the egg yolk liquid, because it will be too dark
3. The temperature of the oven is different for everyone. The temperature and time are for reference only. If the surface is golden yellow, it is almost ready to be baked.
4. Wait until the biscuits are completely cold before eating. They will be very crisp and scumming when they are still hot.
5. You can leave the baking powder if you mind, but the biscuits will be harder.