Bakes & Pastries
Chinese New Year
Cashew Butter Cookies
These Cashew Butter Cookies are simple to make and big on flavour. While peanut butter cookies are a classic, cashews offer a richer, nuttier twist that’s both familiar and refreshingly different. Perfectly crumbly with a buttery base, they’re a delicious upgrade to the usual rotation for your guests!
Ingredients
For the ground cashew:
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120g
Salted Cashews
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40g
SCS Salted Butter (melted. You can also use SCS Unsalted Butter if you prefer to use less salt)
For the cookie batter:
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125g
SCS Salted Butter (softened)
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210g
Plain Flour
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40g
Caster Sugar
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30g
Demerara Sugar
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1
Large Egg (separated)
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1/2 tsp
Pure Vanilla Extract
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40g
Roasted Salted Cashews (for topping)
Directions
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Preheat oven to 175°C.
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Melt the butter over low heat on a stove or in the microwave (for about 20 seconds, depending on how cold your butter is); once melted, leave it to cool.
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In a food processor, blend 120g of cashews and melted SCS Salted Butter until you get a grainy paste.
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In a mixing bowl, SCS Salted Butter and both sugars together with an electric mixer at medium speed until pale.
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Add the egg white of 1 egg and ½ tsp of vanilla extract to the batter and mix until combined.
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Sift the flour into the mixture and fold it until combined.
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Wrap the cookie batter in cling wrap and shape it into a rectangular log (or round, if desired); to get flat sides, you can use a bench scraper or spatula to help you.
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Freeze the batter for at least 1 hour.
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With a sharp knife, cut the log into ¼ inch slices (or 1/2 inch slices for softer cookies) and place them on a baking sheet tray that has been lined with parchment paper.
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Press a cashew onto each slice and bake for about 10 – 12 minutes until the edges are a beautiful golden brown.
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Bring the cookies out and leave them on the tray to cool for 10 minutes. You may serve once the cookies are cooled or store in an airtight container for later sharing.
