Cashewnut Cookies

About Cashewnut Cookies

Ingredients

• Cashewnuts, chopped 200 gms
• Halved cashewnuts a few
• Butter 125 gms + to grease
• Sugar 65 to 70 gms
• Egg ½
• Vanilla essence ½ tsp
• Refined flour 1909 gms

How to Make Cashewnut Cookies (Stepwise Photos)

Method

1. Preheat the oven to 180º C. Grease a baking tray.
2. Take butter and sugar in a mixing bowl and beat with an electric beater.
3. Add egg and vanilla essence and beat again.
4. Add refined flour and cashewnuts, fold in well and prepare a dough.
5. Take small portions of the dough and shape each portion into a cookie. Place the cookies on the baking tray. Place a half cashewnut on each cookie.
6. Keep the tray in the preheated oven and bake for 20-25 minutes.
7. Take the tray out of the oven, cool and serve on a serving platter or store in an air-tight container.

Additional Tips and Tricks

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Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps