This recipe is best with
Recipe Ingredient
- 175g butter
- 125g castor sugar
- 1 tsp vanilla essence
- 1 egg yolk
- Combine:
- 200g plain flour, sifted
- 40g desiccated coconut
- 1/2 tsp salt
- 50g cashewnuts, split
- For Glaze
- 1 small egg, lightly beaten
Instructions
- Preheat oven to 180°C. Line a cookie tray with non-stick parchment or greased greaseproof paper. Cream butter, sugar, vanilla essence and egg yolk until light.
- Stir in sifted flour, salt and coconut to combine into a dough. Roll out dough in between two plastic sheets to 3/4cm thickness.
- Stamp out with a cookie cutter and place on prepared trays. Brush lightly with beaten egg and place a piece of cashewnut in the centre of each cookie.
- Bake in preheated oven for 13 to 15 minutes or until golden brown. Leave on the tray for one to two minutes, then transfer onto a wire rack to cool.
