cashew cookies
Crisp, melt-in-the-mouth cashew cookies with a choice of two Spice Drop variations — floral Cardamom or warm Ginger. One base recipe, two distinct personalities.
- 2 flavour variations
- Heat stable at 170°C
- Store in airtight container
- Made with Natural Ingredients
Ingredients
Cardamom Spice Drop — 7 drops OR Ginger Spice Drop — 4 drops
Choose your flavour — floral and sweet with Cardamom, or warm and spiced with Ginger. Both are heat stable at 170°C, consistent in every cookie.
2⅓ Cups
Maida (all-purpose)
½ Cup
Besan (chickpea flour)
1 Tsp
Baking powder
1 Cup
Ghee or Vanaspati
1 Cup
Powdered Sugar
4 Tbsp
Cashew Nuts, Minced
Directions
-
1
Sift the Dry Ingredients
Sift maida, besan and baking powder together into a large bowl. Set aside.
-
2
Cream Ghee & Sugar, add Spice Drop
Beat ghee and powdered sugar together till light and fluffy. Add your chosen Spice Drop — Cardamom (7 drops) for a floral, sweet cookie, or Ginger (4 drops) for a warm, spiced version. Mix well.
Pro Tip: Creaming ghee and sugar fully — at least 3–4 minutes — is what gives these cookies their characteristic melt-in-the-mouth texture. Don't rush this step. -
3
Add Sifted Flour & Cashews, Knead Well
Add the sifted flour mixture and minced cashew nuts to the creamed ghee-sugar. Knead very well until a smooth, pliable dough forms. The dough should hold its shape when pressed.
-
4
Shape & Bake
Pre-heat oven to 170°C. Form dough into lime-size balls and flatten slightly on a greased baking tray. Bake for 15–20 minutes until lightly golden on the base.
-
5
Cool & Store
Cool completely before handling — the cookies firm up as they cool. Store in an airtight container. They stay fresh and crisp for up to 2 weeks.
