Chocolate Shortbread Cookie with Cashew Nuts

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.


Recipe

Ingredients A

180 grams butter
120 grams castor sugar
1 tsp vanilla essence

Ingredients B

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)

Methods:

1. Cream (A) until light and fluffy
2. Sift (B).
3. Mix(A) and (B) to form a soft dough.
4. Fill paper cups with dough and put cashew nut in the centre.
5. Bake until golden brown at 180c for 20 minutes and leave to cool.
6. Top cookies with soft melted chocolate.

Bits of useful tips :

• 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.

USE YOUR CREATIVITY WITH FLARE