Cashew Nut Cookies

The cashew nut’s shape symbolizes the gold bars used in ancient times and therefore, it is an auspicious ingredient used in cooking during Chinese New Year.  With only a few more days left for last-minute baking, I thought I will share a simple but crispy and light cookie recipe. While in this recipe it is necessary to use a crescent-shaped cutter, you can also use round or other shaped cutters too.  You can also make a bigger quantity of the dough and keep it frozen to be used later.  It can be stored for up to 6 months in an airtight container or plastic bag.

Preparation time:     15 minutes

Cooking time:           20 minutes

Makes:                       24 cookies

220 g plain flour, sifted

40 g desiccated coconut

1/2 teaspoon salt

180 g butter

125 g caster sugar

1 teaspoon vanilla essence

1 egg yolk

10-15 untoasted and split cashew nuts

1 small egg, lightly beaten with 1 tablespoon water, for glazing

METHOD

1                 Preheat an oven to 180°C. Line a cookie tray with non-stick paper.

2                 Combine sifted flour, coconut and salt together.

3                 Cream butter, sugar, vanilla essence and egg yolk until light.

4                 Stir in the sifted flour to combine into dough. Roll out dough in between two plastic sheets to 3/4cm thickness.

5                 Stamp out the dough with a crescent-shaped cookie cutter and place on the prepared tray.

6                 Brush lightly with the beaten egg and place a cashew nut half on the centre of each cookie.

7                 Bake in preheated oven for 20 minutes or until golden brown.

8                 Leave on the tray for one to two minutes. Then transfer onto a wire rack to cool.