Cashew Crunch Biscuits
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
30
- Ingredients
- 1 ¾ cups self-rising flour (sifted)
- 1 pinch salt
- 1 cup malted milk powder
- ⅔ cup butter
- ¼ cup superfine caster sugar
- 1 egg (beaten)
- For the topping
- 0.333 cup dark brown sugar
- ¼ cup butter
- ⅔ cup condensed milk (400 ml)
- vanilla extract
- 1 cup roasted, chopped Cashews
Preparation steps
1.
Sift the flour and salt into a mixing bowl Stir in the malted milk powder, then rub in the butter until the mixture resembles breadcrumbs.
2.
Add the sugar and egg and mix into a dough with your hands. Wrap in cling film and chill for 30 minutes.
3.
Heat the oven to 190°C (170° fan) 375°F gas 5. Line 2 baking trays with non-stick baking paper.
4.
Roll out the dough on a lightly floured surface, about 8-9mm thick.
5.
Using a 5-7cm | 2-3" heart-shaped cookie cutter, cut biscuits out of the dough and place on the baking trays.
6.
Bake for about 10 minutes, until golden. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
7.
For the topping: gently heat the sugar and butter in a pan over a low heat until the sugar has dissolved, stirring now and then.
8.
Pour in the condensed milk and heat gently for 5-6 minutes, stirring all the time, until well combined.
9.
Increase the heat and as soon as the caramel starts to bubble, remove from the heat and stir in the vanilla. Leave to cool until barely warm.
10.
Spoon the caramel on top of each biscuit and sprinkle with cashews. Leave to set.
