Horse Cashew Cookies

 This unplanned bake happened because my friend gave me a bag of raw cashews!

I made the cookies sugar-free to make it more diabetic-friendly but you may use regular sugar.

(Makes about 30-34 cookies)

Main dough:

125g toasted cashew flour*

125g plain flour

50g icing sugar*

1/4-1/2 tsp salt*

20g peanut or cashew oil*

45g neutral oil*

Egg wash:

1 yolk or 1/2 egg lightly beaten + 1/2 tsp water, sieved

Others:

1/16 tsp cocoa powder 

Cashew halves for decorating

Edible marker 

Please see the reel for the process:

https://www.instagram.com/reel/DUjnY9xCVQS/?igsh=MXdxMDQzZDA3Yjd2bA==

1. Whisk together cashew flour, plain flour, icing sugar & salt

2. Add peanut oil & mix well

3. Gradually add neutral oil until you are able to form a ball of dough that doesn't break apart when rolled between hands. This ensures that the texture of cookie is light & melts in your mouth while being cohesive enough that it doesn't crumble too easily. You may not need to use all the oil

4. Reserve 5g of dough & add cocoa powder. If the dough is too dry & crumbly, add a drop of oil to make it cohesive again. This step is optional if you aren't making horses

5. Divide main dough into 10-11g balls & place on lined baking tray. They can be placed really close together as they don't expand much in the oven

6. Press halved cashew on top of dough ball (for non-horsey cookies) or create horse design as shown

7. Apply egg wash

8. Bake in preheated oven at 170C fan/180C for 15 min or until golden brown. Rotate tray halfway

9. Cool on baking tray for 5 min before moving to cooling rack to cool completely. Store in airtight condition for up to a few weeks.

* NOTES FOR INGREDIENTS:

🔸Toasted cashew flour: 

I made my own flour by baking raw cashew nuts at 150C for about 10-15 min until aromatic & lightly browned before grinding into powder. You may purchase cashew flour if you don't want the hassle of processing your own nut flour which can be tricky if you are not careful as you may end up with nut butter instead. I strongly advise toasting the store bought flour to have a more nutty cookie! Just bake at 150C until aromatic & lightly browned

🔸Icing sugar:

I wanted to make the cookie more diabetic friendly so I replaced the icing sugar with 15g Lakanto (Erythritol with monk fruit extract), 10g Alchemy Fibre (a blend of inulin & edible gum) & 25g Maltitol. Taste isn't compromised (you can't tell it's sugar-free because there's no weird aftertaste!)

🔸 Salt: 

Adjust amount according to preference. My family prefers the higher end as salt really brings out the nutty flavour for a more savoury cookie

🔸Peanut/cashew oil: 

I used some peanut oil instead of neutral oil only to enhance the nuttyness of the cookie, but not all peanut oil as it would overpower the cashew flavour. If you have access to cashew nut oil, go ahead & use it 😊. I don't have it easily available. You may replace with neutral oil for simplicity 

🔸 Neutral oil: 

I used canola oil but you may use corn, soybean or sunflower oil too

with love,

Phay Shing