This Cashew Nut cookies recipe is adapted from Traditional Chinese Peanut Cookies recipe, both cookies have melt-in-mouth texture, just the fragrance is different.
It is important to press cookie dough until firm before shaping gently into a ball so that the cookies won’t break easily when holding. The amount of oil needed will depend on the water absorption capacity of the flour you use. Thus, you may adjust the quantity of oil added according to the dampness of your cookie dough.
Check out more delicious cookies recipes for various occasions.
CHINESE VERSION: 腰豆饼/腰果仁饼-入口即化
Melt-in-Mouth Cashew Nut Cookies (Biskut Kacang Gajus) | MyKitchen101en
Yields: about 120 pcs
Ingredients:
- 400 g cashew nuts
- 350 g plain flour
- 150 g icing sugar
- ¼ tsp fine salt
- 175 g vegetable oil
Other ingredients:
- about 120 pcs split cashew nuts (for topping)
Ingredients for egg yolk wash:
- 1 egg yolk (grade A/size: L)
- ½ tbsp plain water
Instructions:
1 Preheat oven to 170°C/340°F. Spread cashew nuts in a single layer on a baking tray, bake at 170°C/340°F for 16 minutes, or until golden brown. Set aside to cool completely. (Reminder: The baking temperature and time are just for reference, adjust according if necessary.)
2 Grind the cooled baked cashew nuts until very fine.
3 Combine plain flour and icing sugar, sift through. Add in salt, mix well. Add in cashew nut powder, mix well. Add in vegetable oil gradually, mix into a dough. (Reminder: The water absorption capacity for different brand of flour is different. If your dough is drier, add in more oil; If your dough is wetter, add in more flour, until it reaches the consistency as shown in the video.)
4 Take out ½ tbsp of dough (about 8-9 g, use ½-tbsp measuring spoon), press until firm and shape gently into a ball. Top with 1 piece of split cashew nut. Arrange on lined baking tray.
5 For egg yolk wash: Add water to egg yolk, mix well and sieve through.
6 Brush the split cashew nuts with some egg yolk wash to help them to stick to cookies.
7 Bake in the preheated oven at 170°C/340°F for 20 minutes. (Reminder: The baking temperature and time are just for reference, adjust according if necessary.)
8 Set cashew nut cookies aside to cool completely.
Melt-in-Mouth Cashew Nut Cookies (Biskut Kacang Gajus)
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Ingredients
- 400 g cashew nuts
- 350 g plain flour
- 150 g icing sugar
- ¼ tsp fine salt
- 175 g vegetable oil
Other ingredient:
- 120 pcs split cashew nuts for topping
For egg yolk wash:
- 1 egg yolk grade A/size: L
- ½ tbsp plain water
Instructions
- Preheat oven to 170°C/340°F. Spread cashew nuts in single layer on baking tray, bake at 170°C/340°F for 16 minutes, or until golden brown. Set aside to cool completely. (Reminder: The baking temperature and time are just for reference, adjust according if necessary.)
- Grind the cooled baked cashew nuts until very fine.
- Combine plain flour and icing sugar, sift through. Add in salt, mix well. Add in cashew nut powder, mix well. Add in vegetable oil gradually, mix into a dough. (Reminder: The water absorption capacity for different brand of flour is different. If your dough is drier, add in more oil; If your dough is wetter, add in more flour, until it reaches the consistency as shown in the video.)
- Take out ½ tbsp of dough (about 8-9 g, use ½-tbsp measuring spoon), press until firm and shape gently into a ball. Top with 1 piece of split cashew nut. Arrange on lined baking tray.
- For egg yolk wash: Add water to egg yolk, mix well and sieve through.
- Brush the split cashew nuts with some egg yolk wash to help them to stick to cookies.
- Bake in the preheated oven at 170°C/340°F for 20 minutes. (Reminder: The baking temperature and time are just for reference, adjust according if necessary.) Set cashew nut cookies aside to cool completely.
Video
Notes
Nutrition (per serving)
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Fave cookies. Yummy.
Need to wash cashew nut before roasting?
No need.