14 November, 2015
Chopped nuts make cookies taste wonderful. But ground nuts make cookies taste divine. Almonds, pecan, macadamia and peanuts all are good candidates for this recipe but I tried this with cashews. Cashews has a unique taste and I find the texture close to that of macadamia and I was curious to find out what sort of a cookies this might produce.
I used unsalted cashews, but I’m thinking, even salted cashews should be fine as long as it is not roasted. But if all you have got is salted cashews, it’s better to brush off extra salt, just to make sure we don’t end up with a salty cookie.
The cookie batter was very easy to work with and it wasn’t very sticky so making small dough balls wasn’t very difficult. The sugar coating improved the flavour of the cookie more than I expected it to and it also made this simple cookie look very appealing.
Baking time could be adjusted to your liking. If you like a chewy cookie, bake it on a higher temperature for a shorter time and it you want it dry, bake at a slightly low temperature for a bit longer.
Either way, this cookie is going to taste great and if anyone is a cashew lover like me, this is the cookie to try.
- 150g cashews
- 3 tbsp. milk
- 150g demerera sugar
- 1 egg
- 150g flour
- 1/4 baking soda
- 1/4 ground nutmeg
- Pinch of salt
- 1 tsp vanilla
- Extra granulated sugar to coat
- Preheat oven to 180 °C. Prepare a tray lined with parchment paper.
- In a food processor, process cashew and milk until cashew is ground.
- Then add the demerera sugar followed by the egg and process until everything is incorporated.
- Mix flour, baking soda and nutmeg in a separate bowl.
- Fold the flour mixture into the cashew batter and mix.
- Add vanilla and mix or process until the batter comes together.
- Make small balls from the batter, coat with granulated sugar.
- Flatten top slightly or use a fork create checked pattern and bake for about 15 minutes or until cookies start to look baked.
- Cool on a wire rack.
- Add some white chocolate chips to the batter if you like.