Recipe: Crunchy CNY Cashew Nut Cookies

I’m actually having a fever while writing this, yes I know, I need to rest, but I can’t sleep. To compensate, I am drinking loads of water to pee out all the toxic in my body (mommy’s logic). Having a fever and being soooo tired but not able to sleep is the worst feeling ever. Your body wants to rest but your mind refuses to shut down. Why? Because I cannot wait to share this recipe with everyone hehe. Here goes…

Chinese new year is around the corner yayyyy! This year it will fall on the 31 of January 2014, which is less than a month away. For this year, I have decided to bake CNY goodies and sell them. It’s actually my first time baking them, because everyone says they are very time consuming to make. However, not all goodies are time consuming to make. The famous ones are, such as kueh bangkit (my all time favourite), pineapple tarts (if you are talking about making your own pineapple paste), and the famous kueh lapis. The 2 goodies that I baked were cashew nut cookies and peanut cookies, and they were very good for a first timer like me. Maybe because I cooked the nuts at home instead of buying those pre packaged roasted ones, thus the fragrance is kind of fresh? Enough of all the talking, here is the recipe for the cashew nut cookies that I made.

IMG_0444

photoshop-ing skills becoming better and better LOL

Cashew Nut cookies

adapted from NomsIMust

  • 250g all purpose flour
  • 60g corn flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 210g unsalted butter
  • 110g powdered sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract
  • 150g + 70g roasted cashew nuts*
  • 1 egg (for eggwash)

Directions:

  1. Using a food processor, process 150g of cashew nuts until they become fine crumbs.
  2. Mix the fine crumbs with both flours, baking powder and salt. Set the bowl aside.
  3. Using an electric mixer, ream butter and sugar until pale yellow and fluffy.
  4. Add in egg yolk and vanilla extract, mix well.
  5. Incorporate dry mixture in 3 portions.
  6. Wrap the dough in plastic wrap and refrigerate for 40 mins.
  7. Meanwhile, preheat oven to 180C/350F.
  8. Crack an egg and stir well for eggwash.
  9. Weigh out 11g for each ball, and using the leftover 70g of cashew nuts, place 1 cashew nut on each ball.
  10. After applying egg wash on it with a brush, bake for 15-16 mins or until golden brown on top.

*If you bought raw cashew nuts, stir fry it over low fire on a wok for about 1/2 an hour or until it becomes brown in colour. Also, gradually add in oil to the wok every 10-15 mins.

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