Chinese Cashew Nut Cookies
One of the many favourite Chinese New Year cookies that are extremely popular and normally given as gifts or served to friend and family during the festive season.
- Prep time
- 35 min
- Cook time
- 25 min
- Yield
- 40 servings
- Difficulty
- MEDIUM
Ingredients
- 350 g natural cashew nuts
- 350 g gluten free all-purpose flour
- 4 tbsp stevia
- 1/4 tsp salt
- 3/4 tsp xanthan gum
- 200 g vegan butter
- 2 tbsp rice milk
- 1/3 cup natural cashew nuts (halved)
Instructions
- 1
Add all the cashew nuts into a food processor and ground until fine.
- 2
In a large bowl, whisk the rest of the dry ingredients together and add in the ground cashew nuts. whisk and combine well.
- 3
Then add the vegan butter to the dry ingredients and rub the butter into the flour until the mixture resembles coarse bread crumbs.
- 4
Add 2 tablespoons rice milk and use your hands to knead the dough until you get a smooth dough.
- 5
Preheat fan-forced oven to 160C or 320F. Position the oven rack in the lower third of your oven.
- 6
Roll the dough into small balls (25g/1oz each), repeat until you have used up all the dough.
- 7
Flatten each ball into a 1 ½ inch round patty and smooth the edges with your fingers.
- 8
Place each cookie dough ½ inch apart, onto non-stick large baking trays lined with baking paper.
- 9
Press halved cashew nut gently onto the center of each cookie dough.
- 10
Bake in the oven for 25 minutes or until the cookies are lightly golden brown.
- 11
Allow the cookies to cool on the baking trays for 5 to 10 minutes before removing to a cooling rack.
- 12
Once the cookies are completely cooled, store in an air-tight container.