It’s Diwali, it’s time for celebrations. It’s time for sweets and savouries snacks. I mean..yeah..literally.
Sharing this recipe for cashew shortbreads. They can get irresistible, but don’t worry. Time of diwali is also the time of guilt free eating, I mean eat anything that you want, ensure that is home made, and don’t feel guilty about it.
Wishinhg happy deepawali to all my lovely readers. May this festival bring happiness and joy, wealth and progress and peace in every heart.
- 2 cups all purpose flour – APF
- 1 cup cashew nuts choped finely
- 3/4 cup icing sugar or powdered sugar
- 1 1/2 cup of butter softened
- 2 tbsp corn flour
- pinch of powdered cardamom
Pre heat the oven at 350°F or 180°C.
Beat butter and sugar untill fluffy with your electrick hand mixer. Mix APF, corn flour, cardamom powder. Add this mixture to butter sugar mixture and combine well. Add in the chopped cahshews.
Grease the cookie-sheets/tray or allign with parchment paper.
Now roll the mixture into 1/4 inch thick and cut it in to desired shapes. At this find if the dough is getting thinner, keep the dough in the fridge for 10-15 minutes. Dough gets toughened and would get easier to role.
Once ready with the shapes, align them on the cookie sheets and keep it in fridge for 20 more minutes. This would help in managing the shapes better, though not the mandatory step.
Bake it for 15-17 minutes or until the edges of the shortbreads are golden brown.
This would make about 60 small short breads.
This can be saved at the room temperature for about a week and more if refrigerated.