It’s the time of the year to bake Chinese New Year cookies again! I’ve decided to revisit a previous recipe but use a different ground nut powder instead.
The smell of baked ground nut filling the kitchen during the festive season – that, in my opinion, is what makes home a great place to return to. 😀
- Ground cashew nut powder: 300g (2.5 cups)
- Caster sugar: 180g (3/4 cup)
- Plain flour: 250g (2.5 cups), sifted
- Salt: 1 tsp
- Vanilla essence: 1 tsp
- Vegetable oil: 250ml (1 cup)
- Egg: 1, lightly beaten
- Unsalted cashew nut: 1 cup, halved
- Preheat oven at 190 degrees Celsius. Prepare a few greased baking trays and set aside.
- Mix ground cashew nut powder, sugar, flour and salt together.
- Mix in vanilla essence.
- Gradually pour in oil while kneading. Knead till mixture does not crumble anymore.
- Use fingers to scoop up 2 tbsp mixture. Knead to form round balls.
- Place onto baking trays. Brush with beaten egg wash.
- Place 1 halved cashew nut on top of each ball.
- Bake 15 min. Remove and cool for 15 min before serving.
- This is a similar take on my previous ‘Chinese Almond Cookies To Prepare For Chinese New Year (7000 Miles Away From Home)‘ recipe, using ground cashew nut powder instead of ground almond powder. Although cashew nut powder costs a lot cheaper than almond nut powder, these cookies taste just as nice and fragrant!
About 30 large cookies