Amazingly crumbly and irresistibly addictive, these melt-in-your-mouth cashew cookies are a timeless favourite for any festival. — AZLINA ABDULLAH/The Star
Chinese New Year would feel oddly incomplete without these crescent-shaped biscuits lined up among jars of pineapple tarts and love letters.
Known simply as cashew biscuits, they represent the rise of the new moon, signalling that Lunar New Year has begun.
What sets these biscuits apart is their fragility.
They are exceptionally crumbly, dissolving almost instantly on the tongue.
There is no butter or margarine involved here; instead, the dough is held together by little more than finely ground cashew, flour, sugar and oil.
Once shaped, each biscuit is topped with a split cashew nut, brushed lightly with egg yolk, and baked just until it sets.
The result is understated, elegant and dangerously easy to eat.
Oil plays a key role in both texture and flavour.
Peanut oil is traditionally preferred, not only for its fragrance but also because it amplifies the natural nuttiness of the cashew.
Most refined peanut oils no longer contain peanut allergens, but for anyone with a known peanut allergy, a neutral vegetable oil is the recommended substitute.
Shaping the biscuits can be tricky especially if you, like me and many others, do not own crescent-shaped cutters.
A simple workaround is to cut round discs first, then use a slightly larger cutter to remove part of the circle.
Gently pinch the pointed ends inwards and curve them slightly until they resemble the arc of a split cashew nut.
The biscuits do not spread during baking, so they can be arranged closely on the tray, making them ideal for large festive batches.
Delicate though they may be, cashew biscuits are remarkably forgiving to make.
Once cooled, they store well in airtight containers and are best enjoyed with a cup of tea.
Cashew biscuits
Ingredients
125g cashew nuts
55g icing sugar
125g all-purpose flour
¼ tsp salt
65g peanut oil
Garnish
40g split cashew nuts
Glaze
1 egg yolk
Directions
Place whole cashew nuts and split cashews in separate piles on a baking tray.
Toast in a preheated 150°C oven for 15 minutes.
Remove and allow to cool completely. Set the split cashews aside for garnish.
Line a tray with baking parchment and preheat the oven to 180°C.
Place whole cashews in a food processor and pulse several times until finely ground.
Take care not to over-process, as the nuts can easily turn into paste.
Add flour, icing sugar and salt, and pulse until evenly combined.
With the motor running, drizzle in oil until the mixture comes together into a soft dough.
Turn the dough out onto a sheet of parchment and gently knead into a smooth ball.
Roll out to a thickness of about 0.5cm.
Using a 4cm round cutter, cut discs from the dough.
Crescent shaping hack using round cutters.
Then, using a 5cm cutter, remove part of each disc to form a crescent.
Gently adjust the curve with your fingers.
Transfer pieces to the prepared baking tray.
Split cashews adorn these delightful treats.
Re-roll the trimmings and repeat.
Press a split cashew nut gently onto each biscuit. Brush lightly with egg yolk.
Bake on the middle rack for 15 minutes or until the biscuits are just lightly golden.
Leave to cool on the tray for five minutes, then transfer to a wire rack to cool completely before storing.
