cashew pin wheels
Flaky, layered shortcrust pinwheels filled with minced cashews, powdered sugar and Cardamom Spice Drop — a festive Indian bakery classic made consistently aromatic every batch.
- Heat stable at 200°C
- Store in airtight container
- Perfect for gifting
- Made with Natural Ingredients
Ingredients
Cardamom Spice Drop — 4 drops in the filling
Minced into the cashew-sugar filling. Heat stable at 200°C, so the floral cardamom aroma holds through baking in every flaky pinwheel.
2 Cups
Maida (all-purpose flour)
¼ Tsp
Salt
2 Tbsp
Powdered Sugar
½ Cup
Vanaspati or Solid Ghee
As Needed
Ice Cold Water, To Mix
2 Tbsp
Cashew Nuts, Finely Minced
¼ Cup
Powdered Sugar
¼ Cup
Ghee or Vanaspati (for smearing layers)
Directions
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1
Make the Dough & Chill
Sift maida with salt and sugar. Add ghee and mix lightly with fingertips until the mixture resembles breadcrumbs. Add ice-cold water little by little and knead till smooth. Cover and keep in the fridge for 30 minutes.
Pro Tip: Always use ice-cold water — it keeps the ghee solid, which is what creates the flaky layered texture in the finished pinwheel. -
2
Make the Filling
Mince cashew nuts finely. Mix with powdered sugar and Cardamom Spice Drop (4 drops). Set.
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3
Layer, Fill & Roll Into Cylinders
Divide dough into 6 parts. Roll each into a thin round. Smear one round with ⅙ of ghee, sprinkle ⅙ of filling. Place a second round on top, repeat ghee and filling. Roll all rounds together into a tight cylinder. Wrap in plastic sheet. Repeat with the remaining rounds. Place both cylinders in the fridge for 30 minutes to 1 hour.
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4
Slice & Bake
Pre-heat oven to 200°C. Cut the chilled rolls into 1.5cm thick slices. Place on greased baking trays with 4cm space between each. Flatten slightly with the back of a greased flat tool. Bake for 10 minutes at 200°.
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5
Turn, Finish & Cool
Reduce oven to 180°C. Take out the trays and turn the biscuits over. Bake for 15 minutes more. Remove from the tray while still warm. Cool completely and store in an airtight container.
