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Chinese Cashew nut cookies

Chinese Cashew nut cookies


  • Cashew butter 80g
  • Plain flour 220g
  • Butter 130g(cut into small bits)
  • Brown sugar 100g
  • Pinch of  sea salt
  • Baking powder 1/2 teaspoon
  • Baking soda 1/4 teaspoon
  • Crushed roast cashew nuts 35g
  • One egg beaten
  • Vanilla bean paste 1/2 teaspoon
  • around 30 whole raw cashew nuts


  1. Sift the flour, baking powder and baking soda into a mixing bowl. Add the butter, then rub together until the texture resembles fine breadcrumbs.
  2. Add pinch of sea salt and the sugar into the flour mixture, mix well.
  3. Make a well in the centre, add the crushed cashew nuts, cashew butter, half the egg and the vanilla bean paste.
  4. Then knead gently until dough comes together. Wrap in cling film and chill for 30 minutes.
  5. Place a piece of parchment paper on a large baking tray.
  6. After 30 minutes, divide the dough into small bits, around 22g each, you will get approx 30 cookies. Roll each into a ball and flatten to about ¼ inch thick. Place them on the parchment paper. Leave some space between each cookie.
  7. Preheat the oven to 170C.
  8. Press one raw cashew nut in the middle of each cookie, brush the top of the cookies and cashew nuts with the remaining egg.
  9. Baked for 12 to 15 minutes or until lightly brown. Transfer to a wire rack to cool.

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