Hello my dear readers,
How are you?
Seeing the winter storms across US, with people desperately seeking warmth and other necessities without electricity in freezing temperatures, I hope my fellow bloggers living there are safe.
Winter and snow are nice in some occasions and for a short while but these situations are definitely not.
For me, it was another week in the office, just working and working. Luckily to brighten my office days I have my agenda and my Snifty pen, coffee flavour….yes, because despite being in a digital era, I still like to take my notes manually 😉
Rory can you see something familiar?
Are 2 weeks now that I’ve finished my first ever baking classes and with the Chinese New Year celebration I thought is a good occasion to try my luck and impress my neighbours with some homemade Cashew nuts cookies Asian Style, a recipe that I’ve learned during the baking classes.
The cashew nut cookies are very popular during the Chinese New Year and many home bakers have their own version of it. What is certain is that these cookies are really addictive and once you start eating them you can’t stop… you’ll want one more and one more and one more…😉
As for the cashew nuts, I simply love them!
Cashews are these kidney-shaped nuts and are basically seeds sourced from the cashew tree, a tropical tree native to Brazil but now cultivated in various warm climates across the world.
Cashew nuts are rich in nutrients, are especially rich in unsaturated fats that are linked to a lower risk of premature death and heart disease, are low in sugar and make for an easy addition to many dishes.
Cashew nuts are a source of fiber and contain almost the same amount of protein as an equivalent quantity of cooked meat. Beside they’re also a good source of copper, magnesium, and manganese, all nutrients important for energy production, brain health, immunity, and bone health.
Cashews can be easily integrated in many dishes and are generally a safe addition to most people’s diets.
Some research suggests that roasted cashews may contain higher levels of health-promoting antioxidants than raw cashews but because store bought roasted or salted cashews can contain high levels of added oils or salt, consider roasting raw cashews yourself at home without extra oils.
To do so, simply spread your raw cashews in one layer on a baking tray, then dry roast them to 180°C on the middle rack of your oven for 8–15 minutes, stirring the cashews occasionally to avoid burning.
Alternatively, you can toss your cashews in a skillet over medium heat for 3–5 minutes, or until the cashews become slightly brown.
Either way is easy, delicious and healthy!
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This recipe is very easy and fast to make not only for the Chinese New Year but anytime you want.
Let’s see the ingredients for around 24 cookies:
- 100g Plain flour
- 7.5g Potato Starch
- 2g Baking Soda
- 2 Pinches Salt
- 20g Vegetable Oil
- 50g Melted Unsalted Butter
- 60g Sugar
- 20g Blended Cashew
- Whole Cashew Nuts (topping)
- 1 Egg (egg wash)
Preheat the oven to 180°C.
Mix flour, potato starch, salt and baking soda in a bowl. Blend together with a spoon so that its evenly mixed.
In another bowl, mix the oil, melted butter, sugar and blended cashews.
Add in the dry ingredients into the wet and mix thoroughly till combined. The dough should not be sticky and should be able to roll into a ball in the palm of your hand.
Lay out parchment over a baking tray and roll small 1-inch balls and place on tray. Next, press gently in the center with your thumb to make a small indent and place 1 piece of roasted cashew in the indent. Don’t worry about the cracks as long as it keeps together.
When all cookies are laid out, egg wash gently and then bake at 180°C for 8 to 10 minutes, fan on.
Once the timer has sounded, turn off the oven and allow to bake with the residual heat for another 5 minutes.
Remove from oven and consume when cooled down as it will crisp up.
I always loved crunchy cookies and these have the nutty flavour that is super delicious.
What I also love about these cashew nuts cookies is that are not too sweet and that pinches of salt are just complementing the nutty flavour perfectly.
So here it is my first recipe after I’ve finished my first ever baking classes.
Asian style cashews cookies
- 100 g Plain Flour
- 7.5 g Potato Starch
- 2 g Baking Soda
- 2 pinches Salt
- 20 g Vegetable Oil
- 50 g Melted Unsalted Butter
- 60 g Sugar
- 20 g Blended Cashew
- Whole Cashew Nuts for topping
- 1 Egg (egg wash)
- Preheat oven to 180C.
- Into a bowl mix the dry ingredients: flour, potato starch, salt and baking soda. Blend together with a spoon so that its evenly mixed.
- In another bowl, mix the oil, melted butter, sugar and blended cashews.
- Add in the dry ingredients into the wet and mix thoroughly till combined. The dough should not be sticky and should be able to roll into a ball in the palm of your hand.
- Lay out parchment over a baking tray and roll small 1-inch balls and place on tray. Next, press gently in the center with your thumb to make a small indent and place 1 piece of roasted cashew in the indent.
- When all cookies are laid out, egg wash gently and then bake at 180C for 8 to 10 minutes, fan on.
- Once the timer has sounded, turn off the oven and allow to bake with the residual heat for another 5 minutes.
- Remove from oven and consume when cooled down as it will crisp up.
I have started with an easy one.
And because is Friday, beside something delicious I also have something funny for you: