Indian · Dessert
Cashew Shortbread Cookies
A rich, crumbly Indian-style shortbread built on ground cashew and cardamom, pressed with a whole cashew half and baked low and slow until the edges just turn gold. The texture is sandy and melt-in-the-mouth, closer to nankhatai than a Scottish shortbread, with warm cardamom perfume running through every bite.
$1
12 minsPrep
15 minsCook
42 minsTotal
EasyLevel
Nutrition per serving
239Calories
3.5gProtein
15.9gFat
21.8gCarbs
7.7gSugar
0.9gFiber
189mgSodium
30mgChol
8.1gSat Fat
82mgPotassium
11mgCalcium
1.4mgIron
0mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Pale Ale
local
Masala Chai
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Cream the softened butter and powdered sugar together until pale and fully combined, about 2 minutes by hand.
2
Sift in the flour, ground cashew, cardamom and salt, then fold gently until a soft, slightly crumbly dough forms — do not overwork it.
3
Bring the dough together with your hands, divide into 2 equal portions, and shape each into a thick disc about 4cm across.
4
Press a cashew half into the centre of each disc and place both on a baking sheet lined with parchment, spaced well apart.
5
Chill the shaped dough on the sheet for 15 minutes so the butter firms up and the cookies hold their shape in the oven.
6
Bake at 160°C (325°F) for 14-16 minutes until the edges are just turning pale gold — the centres will still look soft.
7
Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to firm up completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g Butter, softened
- 14g14g Sugar White, fine/powdered
- 30g30g All Purpose Flour, sifted
- 16g16g Cashew, finely ground
- 1g1g Cardamom, ground
- 0.5g0.5g Salt
- 4g4g Cashew, halved, for garnish, garnish, 1
