Our mum has been making these biscuits every Eid for as long as we can remember and they are the epitome of melt in the mouth: these cashew biscuits are so moreish, you won’t be able to stop at one
Ingredients- Makes Approx.60-75 biscuits
- 1 cup cornflour
- 2 cups cashews, pulverised to make a powder (or use 2 cups store bought cashew powder)
- 1/2 cup castor sugar plus extra to coat biscuits
- 500g soft margarine; at room temp
- Plain Flour (enough to bind the dough)
Method:
- Beat the margarine and sugar until pale and fluffy
- Add in the cashew powder and cornflour and mix again
- Slowly add in the plain flour: just enough until the mixture binds together and forms a dough
Assembly:
- Pre-heat oven to 160c
- Lightly grease your baking tray with margarine and split the dough into 16g dough balls
- Roll each dough ball into a palm length log and twist to make a horseshoe (U-shape). Lay flat on to your baking tray and repeat with all horseshoes
- Bake for 25-30 minutes in the oven then remove and whilst hot, dust with sugar. Leave to cool then enjoy!
Check out our reel for a visual guide to shaping the biscuits
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