These eggless cashew cacao biscuits or cookies are crispy, crumbly and a delicious treat. These go great with some ginger chai tea, milk or coffee. Cashew nuts adds a wonderful crunch for texture.
You can watch full recipe video for this recipe below
INGREDIENTS
1/2 cup unsalted butter (softened, room temperature)
1/2 cup powdered sugar
1/4 cup cacao powder
1 cup all purpose flour
1 tbsp vanilla custard powder
3 tbsp cashews (chopped)
1/2 tsp baking powder
1 tbsp milk (to brush on cookies)
2 tbsp granulated sugar (sprinkle on cookies)
INSTRUCTIONS
In a large mixing bowl, add the soften butter and powdered sugar. Using a hand/stand mixer mix until pale, smooth and creamy
Add cacao powder and chopped cashew. Mix very well using spatula.
Place a sieve over the bowl (make sure sieve is not touching the butter mixer). Add flour, custard powder and baking powder. Sieve dry ingredients over wet ingredients.
Using spatula mix very well until no dry ingredients are visible. You can mix everything with hands if needed.
Place the dough in an elongated shape on a cling film. Cover dough on all the sides with the cling wrap.
Using a hands shape into a log. Smoothen out all the edges as much as possible. Refrigerate dough log for 2 hours.
After 2 hours take the dough log out and cut into thick slices.
Preheat the oven 350 degree Fahrenheit. Line baking tray with parchment paper. Place cookies little apart on the baking tray.
Brush with milk and sprinkle granulated sugar on the cookies
Bake for 15 to 18 minutes or until the bottoms are light golden and the edges appear slightly brownish too.
Let cookies cool for 5 to 10 minutes on baking tray before transferring it to a cooling rack.
Transfer cookies on a cooling rack and let it cookies cool completely.
Enjoy these cookies with tea or coffee.
