Cashew Cookies
Delicious, crisp and crumbly, melt-in-your-mouth, sweet, vegan cashew cookies.
    Servings Prep Time
    30cookies 30minutes
    Cook Time Passive Time
    15minutes 30minutes
    Servings Prep Time
    30cookies 30minutes
    Cook Time Passive Time
    15minutes 30minutes
    Ingredients
    • 40gm cashew nuts
    • 500gm all purpose flour(white wheat flour / maida)
    • 200gm sugar
    • 25gm baking powder
    • 5gm powdered salt
    • 300ml refined sunflower oil
    • 6 cardamom pods
    Instructions
    To prepare:
    1. Chop the cashew nuts to fine bits and set aside.
    2. Shell the cardamom. Put the cardamom seeds together with the sugar in the dry grind jar of your food processor and grind to fine powder.
    3. Sieve the flour, the powdered salt, and the baking powder together through a fine meshed sieve, thrice (this will ensure uniform mixing).
    4. Transfer the sieved mixture to a mixing bowl. Add the powdered sugar, the oil and the chopped cashew nuts. Mix it thoroughly with your fingers, kneading the dough a little bit.
    5. Make small, lime sized balls, by rolling small portions of dough between your palms. Spread pieces of baking paper over the baking tray.
    To bake:
    1. Preheat your oven to 180° C (356° F) for 3 minutes.
    2. Press the dough balls lightly between your palms to make patties, and lay them carefully on the baking paper, with a gap of 1-inch (3 cm) between the patties to account for expansion as they bake.
    3. Bake at 180° C (356° F) for 15 minutes.
    4. Set the cookie tray out to cool for 30 minutes. Enjoy your delicious cashew cookies and smile!
    5. Store in airtight containers when cool. These cookies will stay fresh for over 3 weeks.