Chinese Cashew Cookies (No Mixer)
Made with only 4 or 5 ingredients and mixable by hand, these easy Chinese Cashew Cookies are the perfect treat for Lunar New Year! Quick and easy, they're ready in under 30 minutes (if you're not making your own cashew flour.)
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 28 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4.4 oz whole cashews (Substitute: equal amount of cashew flour (125g) + 14 more if you want to decorate your cookies)
- 2.8 oz icing sugar ((80g) Substitute: caster sugar, but you will need less oil)
- 2.2 oz all purpose flour ((62.5g))
- ¼-½ teaspoon salt
- 4.5 oz vegetable oil
- ½ egg (For egg wash. Use a small egg)
Instructions
- 1
Dry fry the cashews on low heat (or bake them) till fragrant and golden. Allow to cool then process into flour.
- 2
Pre-heat the oven at 350F/ 170C/ 150C fan.
- 3
Add the sifted dry ingredients to a large bowl and whisk well. (If you used salted cashews to make cashew flour, omit the salt.)
- 4
Add in half the oil or melted lard, then mix well. Keep adding the oil, tablespoon by tablespoon, and mixing till you get a pliable dough, as shown above. Note: If you use too much oil, the cookie will be fragile.
- 5
Use a cookie scoop to scoop out approximately equal amounts of dough onto parchment paper or Silpat.
- 6
After you've scooped all the dough, roll between your palms to get smooth balls. You can either press down with your finger OR press a half-cashew on top of each ball.
- 7
Egg wash before you bake- it will make the cookies look MUCH better so don't omit this step! (See Expert Tips for substitutions if you're out of eggs.)
- 8
Insert the tray in the middle rack. (You'll only need 1 tray.) Bake at 350F/ 170C/ 150C fan till golden brown (around 15 minutes.)