Buttery Cashew Biscuits (Eggless)
Once you get a perfect recipe in hand, it’s just fun to play around different flavours and shapes with biscuits n cookies 😍
While making different flavours for everyone, my husband asked me to make for him cashew biscuits.
Then what, just made them and again I’m in love with this flavour too! The best part is a hint of salt at the end of every biscuit 👌👌
Buttery Cashew Biscuits (Eggless)
Once you get a perfect recipe in hand, it’s just fun to play around different flavours and shapes with biscuits n cookies 😍
While making different flavours for everyone, my husband asked me to make for him cashew biscuits.
Then what, just made them and again I’m in love with this flavour too! The best part is a hint of salt at the end of every biscuit 👌👌
Open in Cookpad AppSteps
- 1
In a big mixing bowl, mix together the butter and sugar, till it's creamy. You can use a simple whisk.
- 2
Now add the salt, flour and cashews and make a dough.
- 3
Put the dough in between 2 cling wraps and roll it into 1/4" thickness. Then cut the desired shape and place them on a lined baking tray.
- 4
Preheat your oven at this point and freeze the biscuits for 7-8 mins or till they are stiff. (This steps helps to hold the shape of cookies/biscuits)
- 5
Bake for 10-11 mins at 190 degree C, or until the sides turn light golden.
- 6
Cool them on a cooling rack and you can store them in airtight jar for up to 1 week and enjoy at tea time 🫖
Cooksnaps
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