>> Sunday, December 20, 2009
mini chocolate shortbread with cashew nuts .
found the recipe from an old cookbook of mum and thought it would be nice to share it with all of you since I had good feed backs from everyone who had them.
I think they make good festives cookies, suitable for all sorts of occassions where petit desserts would be nice. They keep well and still taste alright after a week.
It's really simple.
180 grams butter
120 grams castor sugar
1 tsp vanilla essence
240 grams plain flour
1/2 tsp baking soda
3 tbsp Hun Kwee
(a type of green pea flour that can be found in asian grocery; don't think it matters if omitted)
160 small paper cups
220 grams cashewnuts
cooking chocolate (melted without oil)
- Cream (A) until light and fluffy
- Sift (B).
- Mix(A) and (B) to form a soft dough.
- Fill paper cups with dough and put cashew nut in the centre.
- Bake until golden brown at 180c for 20 minutes and leave to cool.
- Top cookies with soft melted chocolate.
- when filling the paper with the dough. I suggest to only fill it till 1/3 of the cup, press it firmly and place the cashewnut, as the dough will rise a fair bit.
- after baking it, wait till the dough is cooled before adding the chocolate on top.
- for decoration, some might use a nozzle to top the cookie, but i just filled it with milk chocolate and to get a swirl on the chocolate, lay three fine lines of white chocolate on it, use a toothpick and swirl it across to get a nice leafy pattern, or DECORATE it in any way you like. A great use of creativity here.