Using a spatula or a bread knife, press the edges and shape the sheets into perfect squares. Sprinkle cashew bits on one of the sheets that has cashewnut bits, and run the rolling pin once to embed the nuts. Make balls out of the two parts of dough.įlatten, dust with maida and roll on the kitchen work area into 1/3 inch thick sheet. The dough must be brittle, and must crumble when you try to break it.Īdd cashewnut bits to one portion(saving a tablespoonful for sprinkling on top), and knead well. If you want, add some more milk or water, but make a soft but non-sticky dough. Sift flour along with salt and baking powder.Ĭream butter with powdered sugar by beating well.Īdd vanilla essence, custard powder, optional milk powder and beat until the mixture is well combined and smooth.Īdd the sifted flour mixture and knead well, adding milk little by little. Sugar Crystals - 1 Tsp(Optional, for sprinkling on cashewnut biscuits) cooking recipes videos in Telugu - in short and crisp Video format - It is all about inspiring others to cook with Indian Food Video Recipes by Sanjay Thumma, North and South India cuisine made. Refined Flour(Maida) or Whole Wheat Flour - 2 Cups + 2 Tbsp(For rolling dough) The recipe given here is with 2 cups of flour for making 20 Milk Biscuits and 20 Cashewnut Biscuits, but you can also make them with one cup flour like I did, if you are on a diet, or if you want them to get consumed within hours! I also made the healthier version with whole wheat flour for a change. They turned out very crunchy and tasty as against Vahchef's softer version. So here I go with slight changes that I made to Vahchef's recipe. With single dough, I made two types of biscuits. Having made cookies/biscuits with different formulas, making these milk and cashewnut biscuits was not difficult for me. The other day I was going thorough various recipes for Milk Biscuits and found a good recipe on Vahchef channel that suited my expectation. I have liked Karachi Bakery Cashewnut and Chai Biscuits as well, but I always wanted to make Variar Bakery Milk biscuits at home. I was fascinated to eat some of the finest biscuits there, that crumbled and melted in the mouth! I later relocated to Bengaluru and was a regular buyer of Milk Biscuits and Cashewnut Biscuits there. If your cookies spread too much, place it in the refrigerator for an hour or add 15g more flour.When I visited my brother Dr Kamalakanth Shenoy at Rajajinagar Bengaluru in early 1980, he introduced me to OG Variar Bakery that was close to his home. Bake for about 16-20 minutes or until golden brown.Place a cashew nut on top of each if desired and then brush with the egg yolk wash. Place between 1 tablespoon (17g-20g) of batter rolled into a ball for each cookie.
Then, add in the ground roasted cashew and milk powder and stir well.Add vanilla essence and salt and stir well.Cream together the unsalted butter and powdered sugar until creamy and light yellow (approx.Then, preheat the oven to 180 degrees C.
Then, set aside 110g for grounding to be used in the cookie. Stir around every 2 minutes for even cooking if needed.
Fragrant and crunchy, these nutty Cashew Cookies are a good addition to any tea time snack tables! Ingredients
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