The cashew nut cookies could be both yours ad your little one’s favourite. Cashew nuts are packed with copper, selenium and other essential minerals that are often over-looked. These cookies can be bakes and be stored for well over a fortnight. Hunger pangs no more!
|Serves||Preparation Time||Cooking Time|
|22 People||10 – 15 Minutes||10 – 15 Minutes|
- 1 cup all-purpose flour
- 100 g butter, soft
- ½ cup powdered sugar
- ¼ cup chopped roasted cashews, divided
- 3 tbsp raisins
- 1 tsp baking powder
- A pinch of baking soda
- 2 cardamom pods, powdered
- 1-2 tsp milk, if needed
In a large bowl, sieve all-purpose flour, powdered sugar, baking powder and baking soda.
Add half of the cashews, raisins, powdered cardamom. Whisk the flour mixture and add the soft butter.
Using your hands bring the dough together. If needed add a teaspoon of milk.
Make 20-22 equal sized, smooth balls of the dough. Preheat the oven at 180 C and grease a cookie baking tray.
Place the cookie dough balls on the tray and flat them a bit. Stick some chopped cashew nuts on their top.
Bake them in the preheated oven, for 12 to 15 minutes. When the edges start to brown the top looks light golden it is done.
Let them cool down to room temperature before storing in an airtight container.
Pack 2-3 cookies in your kid’s lunch box along with some chutney sandwich bites and a strawberry smoothie.
|Calories||211 K cal|