cashew biscuits recipe | Indian kaju biscuit | eggless cashew cookies | cashew nut cookies |
by Tarla Dalal
Added to 69 cookbooks
This recipe has been viewed 58937 times
cashew biscuits recipe | Indian kaju biscuit | eggless cashew cookies | cashew nut cookies | with 25 amazing images.
cashew biscuits recipe | Indian kaju biscuit | eggless cashew cookies | cashew nut cookies are pure cashew based sweet fare which are sure to be pleasurable in each bite. Learn how to make Indian kaju biscuit.
To make cashew biscuits, combine the plain flour and cashewnuts in a deep bowl and mix well. Keep aside. Cream the butter, powdered sugar and vanilla essence in a deep bowl and mix well using a wooden spoon. Add the plain flour-cashewnut mixture and mix well. Add the milk gradually and knead gently into a semi-stiff dough. Place the dough on a flat, dry surface and roll into a 250 mm. X 175 mm. (10 " x 7") rectangle. Cut the rolled dough into 50 mm. X 50 mm. (2” x 2”) equal square pieces. Bake it in a pre-heated oven at 180°c (360°f) for 20 minutes. Allow it to cool completely and store it in an air-tight container.
These delicious eggless cashew cookies will make tea-time very memorable indeed! Cashewnuts have a very special creamy flavour, which manifests very pleasingly in the cookie too. Plus, the coarse cashew powder also gives the cookie a melt-in-the-mouth texture that is unbeatable.
Make a batch of these irresistible cashew nut cookies and store them in an airtight container to enjoy any time you wish you. But beware – it is difficult to stop eating them, so you might have to set yourself a limit, and tightly lid and hide the jar after that.
Tips for cashew biscuits. 1. It would be best to make kaju powder in a nut grinder/crusher. This helps in giving a uniform powder without its oil oozing out. 2. Ensure to sieve the maida to make it lump free. 3. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. 4. Cream the butter powder sugar till smooth. There should be no lumps. 5. Prefer to use a thick rolling pin so as to put uniform pressure and get an evenly rolled rectangle. 6. Add milk gradually to make dough. Excess milk might result in a soft dough which might make rolling difficult. 7. Place the baking tray with the cookies in the middle rack of the oven so they bake evenly. Also since each oven is different, we suggest you check if the cookies are done after 15 minutes.
Enjoy cashew biscuits recipe | Indian kaju biscuit | eggless cashew cookies | cashew nut cookies | with step by step photos.
For eggless cashew biscuit- To make eggless cashew biscuit, combine the plain flour and cashewnuts in a deep bowl and mix well. Keep aside.
- Cream the butter, powdered sugar and vanilla essence in a deep bowl and mix well using a wooden spoon.
- Add the plain flour-cashewnut mixture and mix well.
- Add the milk gradually and knead gently into a semi-stiff dough.
- Place the dough on a flat, dry surface and roll into a 250 mm. X 175 mm. (10 " x 7") rectangle.
- Cut the rolled dough into 50 mm. X 50 mm. (2” x 2”) equal square pieces.
- Bake it in a pre-heated oven at 180°c (360°f) for 20 minutes.
- Allow the eggless cashew biscuits to cool completely and store it in an air-tight container.
Eggless Cashew Biscuit, Indian Kaju Biscuit recipe with step by step photos
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Cashew biscuits is made of 1/2 cup coarsely powdered cashewnuts (kaju), 1 1/2 cups plain flour (maida), 5 tbsp soft butter, 1/2 cup powdered sugar, 1/4 tsp vanilla essence and 1/4 cup milk.
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It would be best to make kaju powder in a nut grinder/crusher. This helps in giving a uniform powder without its oil oozing out.
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Ensure to sieve the maida to make it lump free.
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If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use.
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Cream the butter powder sugar till smooth. There should be no lumps.
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Prefer to use a thick rolling pin so as to put uniform pressure and get an evenly rolled rectangle.
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Add milk gradually to make dough. Excess milk might result in a soft dough which might make rolling difficult.
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Place the baking tray with the cookies in the middle rack of the oven so they bake evenly. Also since each oven is different, we suggest you check if the biscuits are done after 15 minutes.
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While purchasing cashews in bulk or in a packaged container make sure that there is no evidence of moisture or insect damage.
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Also check that they are not shrivelled.
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They should look uniform in colour and size.
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If it is possible to smell the cashews, do so in order to ensure that they are not rancid.
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Maida is available in various pack sizes from various brands. Choose the pack size that suits your needs.
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Buy well-packed flour, pure white in colour, and smooth and powdery in texture.
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The plain flour should be uniform in colour.
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Avoid pale yellow-coloured flour.
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It should also be free of worms and debris.
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Also make sure that there is no evidence of moisture or lumps formation.
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Flour is sometimes labelled as pre-sifted. This means that the flour was sifted before packaging but it compacts during shipping and handling and therefore is no longer sifted by the time you get it home. So, always sift again before use.
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For the dough of cashew biscuits recipe | Indian kaju biscuit | eggless cashew cookies | cashew nut cookies, add 1 1/2 cups plain flour (maida) in a deep bowl. Ensure to sieve the maida to make it lump free.
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Add 1/2 cup coarsely powdered cashewnuts (kaju).
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Mix well. Keep aside.
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In another deep bowl, add 5 tbsp soft butter.
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Add 1/2 cup powdered sugar.
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Add 1/4 tsp vanilla essence.
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Mix well using a wooden spoon. Cream it till smooth. There should be no lumps.
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Add the plain flour-cashewnut mixture.
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Mix well.
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Add 1/4 cup milk gradually.
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Knead gently into a semi-stiff dough.
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To make cashew biscuits recipe | Indian kaju biscuit | eggless cashew cookies | cashew nut cookies, place the dough on a flat, dry surface and roll into a 250 mm. X 175 mm. (10 " x 7") rectangle. Prefer to use a thick rolling pin so as to put uniform pressure and get an evenly rolled rectangle.
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Cut the rolled dough into 50 mm. X 50 mm. (2” x 2”) equal square pieces.
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Bake it in a pre-heated oven at 180°C (360°F) for 20 minutes.
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Allow it to cool completely.
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Serve cashew biscuits recipe | Indian kaju biscuit | eggless cashew cookies | cashew nut cookies or store in an air-tight container.
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Nutrient values (Abbrv) per biscuit
| Energy | 69 cal |
| Protein | 1.3 g |
| Carbohydrates | 8.7 g |
| Fiber | 0 g |
| Fat | 3.2 g |
| Cholesterol | 6.6 mg |
| Sodium | 21.9 mg |
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6 FAVOURABLE REVIEWS
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