Saturday, 1 July 2017

Cashew Oat Cookies

I really like nuts in biscuits and cookies, the rest of the family not so much. This is a good compromise. The cashew nuts provide texture but are not as hard or crunchy as almonds. I use oat bran, however, it can be omitted and the flour increased to one cup. When I make them I decorate some with cashews for me and leave the rest plain.

Roll the dough into balls and flatten with your fingertips. Allow a little room for the cookies to spread. I usually place ten per tray. 

Bake until pale golden brown, they tend to get browner on the edges.

Or decorate with a whole cashew if desired and bake.

Cashew Oat Cookies

125 g butter (very soft)
3/4 cup caster sugar
2 teaspoons vanilla extract
1 egg
3/4 cup SR flour
3 tablespoons oat bran
1 tablespoon powdered milk / powdered coconut milk
125 g roasted cashews plus extra if desired for decoration

Finely chop cashews

Cream (beat) butter, sugar and vanilla essence until light and fluffy.  This can be done in a food processor.

Beat in egg and milk / coconut milk powder

Stir in flour and oat bran, mix until well combined.  If using the food processor use the pulse action.

Add the chopped cashew nuts and mix thoroughly

Roll mixture into small balls. Place onto lightly greased trays approx 4cm apart. Flatten lightly with your fingers.

Bake the cookies at 160/170 deg C until light golden brown. Approximately 15 minutes.

No comments:

Post a Comment