腰果曲奇餅 CASHEW NUT COOKIES
腰果曲奇餅，糖的份量可隨意再減少，用腰果醬和加入腰果碎，所以味道特別香濃，喜歡吃腰果的人是不能放過的，送禮非常合適。
#香港人在英國
#profoundlyinlovewithfood
www.dragonmama.co.uk
食材
- Cashew butter腰果醬 170g
- Plain flour麵粉 220g
- Butter牛油 (cut into small bits) 135g
- Brown sugar原蔗糖 120g
- Sea salt海盐 pinch
- Baking powder發粉 1/2 TS
- Baking soda蘇打粉 1/4 TS
- Crushed roast cashew 腰果碎nuts 35g
- Small egg beaten細蛋 one
- Vanilla bean paste云利拿醬 1/2 TS
- Whole raw cashew nuts完隻生腰果 30-35
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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.
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2
Add pinch of sea salt and the sugar into the flour mixture, mix well.
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3
Make a well in the centre, add the crushed cashew nuts, cashew butter, half the egg and the vanilla bean paste.
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4
Then knead gently until dough comes together. Wrap in cling film and chill for 30 minutes.
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5
Place a piece of parchment paper on a large baking tray.
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6
After 30 minutes, divide the dough into small bits, around 20-22g 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.
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7
Preheat the oven to 170C.
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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.
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9
Baked for 12 to 15 minutes or until lightly brown. Transfer to a wire rack to cool.
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10
