Cashew Chocolate Chip Cookies

Overview

Tackle cashews. What I like the most is this recipe that doesn’t require whipping butter. It saves me a whisk to wash. It is convenient to have a grooved biscuit mold for frozen cut-in-cut biscuits, but after helping someone make such biscuits once, I gave up the idea of buying such a biscuit mold. Because the biscuits made from this mold are nearly twice the size I usually like. Moreover, our hand-made ones can be as good as the molds, and the size can be adjusted at will, which is much more convenient than that biscuit mold. For cashew chocolate biscuits, mix all the ingredients into a dough and arrange it into strips. If the dough is soft, you can use a ruler to assist. For harder dough, you only need your hands. It will be the same square shape with edges and corners. The prepared biscuit base is refrigerated or frozen, solidified, and cut into pieces for baking. I have always been jealous of baked chocolate biscuits because they are thick and difficult to see. I forced myself to hold back my hand that wanted to open the oven door and held on until the 15 minutes were over. It seems okay, it doesn’t seem to be an exaggeration. The bitterness of the cocoa will mask part of the sweetness. Thanks to the addition of a little more sugar, the sweetness seems to be in line with the average taste. . . . .

Tags

• baking
• little fresh
• afternoon tea
• students
• butter
• cake flour
• cocoa powder
• whole egg liquid
• cashew nuts
• powdered sugar

Ingredients

Steps

1. 1 Ingredients: 63 grams of butter, 93 grams of low-gluten flour, 15 grams of cocoa powder, 18 grams of whole egg liquid, 45 grams of powdered sugar, 27 grams of cashews

   

2. 2 Cut cashews into peanut size and set aside.

   

3. 3 Soften butter, add powdered sugar and mix well.

   

4. 4 Mix cocoa powder and flour and sift into butter,

   

5. 5 Add egg mixture and mix well.

   

6. 6 Add cashews,

   

7. 7 Mix into a homogeneous dough.

   

8. 8 Arrange into long strips about 3*3 cm square and freeze or refrigerate until hard.

   

9. 9 Take it out and cut it into slices about 6 mm thick,

   

10. 10 Place on baking sheet,

    

11. 11 Place in the oven, middle layer, heat up and down at 180 degrees, and bake for about 15 minutes.

    

12. 12 Take out of the oven, place on a rack to cool, then seal and store.