I have been experimenting a bit with my Christmas cookie recipes again, and after discovering a bag of cashews were coming up to their ‘use by’ date I decided to incorporate them into a cookie recipe instead of the more traditional almonds or hazelnuts.
They are just how shortbread should be – slightly salty, buttery, sugary and crunchy!
So if you are looking for a shortbread recipe with extra crispness and flavour this Christmas, here is my recipe.
- 115 g (1 stick) vegan butter
- 75 g (2 1/2 oz) raw cashews, ground to a fine powdery ‘flour’
- 125 g (1 cup) self-raising flour, sifted
- zest of an orange
- 2 tsps cardamom (optional as the flavour was sadly lost during baking)
- 60 g (1/3 cup) soft brown sugar
- a pinch of salt
Mix all the ingredients in a large bowl and work the butter into the mixture with your finger tips until it is nice and crumbly. Bring the dough together into a ball, adding a drop of non-dairy milk or water only if necessary to make it stick. Then wrap in clingfilm and chill for at least an hour.
Preheat the oven to 180° C/350°F and line 2 baking trays with greaseproof paper. Roll out your dough to about 4 or 5 mm (about 1/6th of an inch) and, using a very small cookie cutter (mine was 4 cm, or 1 1/2 inches), cut out your shapes. Place on the baking sheets and bake for about 10-12 minutes. Carefully move to a cooling rack and let them cool completely before storing.
This is definitely my second favourite after my vanilla cookies. (By the way, I have updated my original recipe for the Vanillekipferl here, so they are also vegan now and just as good as ever too!)
Are you doing any special baking this Christmas? What is your favourite sweet Christmas treat?