Cashew nut cookies

Name: Cashew nut cookies
Cuisine: American
Ingredients: 1/2 cup (115 grams) ghee / clarified butter; 1/2 cup (65 grams) powdered sugar; 2 tsp (15 grams) milk powder; 3/4 cup (115 grams) maida; 2 tbsp(18 grams) custard powder; 1/2 tsp baking powder; 1/4 tsp salt; 1/4 cup(35 grams) cashew powder; 1/2 tsp cardamom powder; 2 tbsp milk, for brushing; 4 tbsp cashew nuts

Minakshi maheshwari @cook_17178703

Tejpur, Aasam

#mysterbox3
#cashew

Minakshi maheshwari @cook_17178703

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Ingredients

1/2 cup (115 grams)ghee / clarified butter
1/2 cup (65 grams)powdered sugar
2 tsp (15 grams)milk powder
3/4 cup (115 grams)maida
2 tbsp(18 grams)custard powder
1/2 tspbaking powder
1/4 tspsalt
1/4 cup(35 grams)cashew powder
1/2 tspcardamom powder
2 tbspmilk, for brushing
4 tbspcashew nuts

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Steps

1

Firstly, in a bowl take ½ cup ghee. make sure to refrigerate ghee if living in warm place as we need to use thick ghee. you can alternatively use butter.
beat for 2 minutes or until ghee turns creamy white texture.
2

Add ½ cup powdered sugar and 2 tbsp milk powder.
Continue to beat for 2 more minutes or until it's well combined.
3

Place a sieve and add ¾ cup maida, 2 tbsp custard powder, ½ tsp baking powder and ¼ tsp salt.
sieve the flour well.
mix with the help of laddle without kneading too much.
get the mixture together without applying much pressure.
4

Form a rectangle block and roll it in cling wrap.
freeze for 10 minutes to set well.
5

Cut into thick pieces and place on baking tray.
brush the cookie with milk and top with crushed cashews.
6

Press gently making sure the cashews are well in tack.
furthermore, bake in preheated oven at 180 degree celcius for 10-12 minutes or until the base turns golden brown.
the cookie will be soft initially. cool completely and the butter cookie turns crisp and crunchy.
7

Finally, store the cashew cookies in an airtight container and enjoy for a week.