Honey Cashew Crisp

Honey Cashew Crisp

1. First make the bottom of the cake, low-gluten flour, softened butter, and caster sugar into a bowl. Knead the flour, butter and sugar with your hands to mix them thoroughly. Pour in the beaten egg liquid. Stir it with a spatula until it is even and becomes a batter. Spread a layer of butter on the inner wall of a square baking bowl with a bottom side of about 12cm*12cm. Spread the batter on the bottom of the baking bowl and flatten it with the back of a spoon. Put the baking bowl on the grill, put it in the middle layer of the preheated 175℃ oven, bake for about 25 minutes, until the surface is light golden brown. For the bottom of the scones, you can prepare honey cashew filling. Chop the cooked cashew nuts with a knife

2. Pour the caster sugar, honey, butter, and fresh cream into the milk pan. After the bottom of the cake is baked, take it out of the oven. After taking out the bottom of the cake, place the milk pan on the fire, heat it over a medium heat, and stir constantly to completely melt the butter and sugar. After boiling, turn to low heat and continue heating for 3-4 minutes, until the mixture becomes slightly darker and slightly caramel-colored. Turn off the heat, immediately pour the crushed cashew nuts into the boiled syrup, and stir evenly while it is hot. Pour the honey cashew filling on the bottom of the baked pie and flatten it with the back of a spoon. Put it in the oven again, and bake at 175℃ for about 8 minutes. After it's out of the oven. Cool completely, use a knife to carefully separate the cashew nut filling from the inner wall of the baking bowl, and then buckle it out. Cut into 9 small pieces

Tips:

1. The bottom of the freshly baked cake is very fragile. It is recommended that after baking and cooling, leave the shortbread in the baking bowl, put the baking bowl in an airtight box or a fresh-keeping bag, and then demould and cut into pieces after several hours , Will be better to operate;
2. In order to make it easier to demould, you can also put a piece of greased paper in the baking bowl, the greased paper sticks to the baking bowl and is slightly higher than the side of the baking bowl. After the shortbread is baked, the shortbread can be directly taken out of the baking bowl by holding the edge of the oil paper.