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| 26/6/1998 |
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Cashewnut Crispies Recipe by Amy Beh
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 | | Click for larger image |
Ingredients
100g butter
50g margarine
100g icing sugar
1 egg yolk
1 tsp vanilla essence
cashewnuts, halved
Sift:
300g flour
1 tbsp cornflour
1 tbsp rice flour
1/4 tsp bicarbonate of soda
pinch of salt
Method
Cream butter, margarine and icing sugar until light. Add in egg yolk and vanilla essence and continue to beat until fluffy.
Stir in sifted ingredients and mix well. Turn out dough onto a lightly floured surface and stamp out cashewnut shapes with a cutter.
Place half a cashewnut at the tip. Sprinkle with sesame seeds and bake at 170°C for 14 minutes or till golden.
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