Bakery
Crunchy Butter-Cashew Biscuits
A homemade take on the iconic cashew biscuit — milky, crunchy, cut from a rolled dough. Cashew powder and custard powder give them their signature snap.
Prep
20 min
Cook
17 min
Serves
20
Per serving
118kcal
Protein
3g
Carbs
18g
Fat
4g
Fibre
0g
Ingredients
- 130 gMarvo (bakery shortening)
- 30 gButter
- 125 gSugar
- a pinchSalt
- 1/2 tspMilk essence
- 1/4 tspBaker's ammonia
- 1 tbspMilk powder
- 1 tbspMilkmaid (condensed milk)
- 225 gMaida
- 1/4 tspBaking powder
- 25 gCashew powder
- 6 tspCustard powder
Method
- 1
Beat butter, marvo and sugar until light (4 minutes).
- 2
Dissolve ammonia in 1/4 tsp water; add to the butter mix along with milkmaid and milk essence.
- 3
Sieve maida, baking powder, custard powder, milk powder and cashew powder. Fold into the butter mix.
- 4
Knead lightly into a dough — do not overwork.
- 5
Roll to 6 mm thickness on a lightly floured surface. Cut with a round cutter.
- 6
Bake at 170°C for 15–17 minutes until pale golden. Cool fully on a wire rack — they crisp as they cool.