Cashewnut Cookies
Ingredients
- 175g butter
- 125g castor sugar
- 1 tsp vanilla essence
- 1 egg yolk
- 200g plain flour, sifted
- 40g desiccated coconut
- 1/2 tsp salt
- 50g cashewnuts, split
For glaze
- 1 small egg, lightly beaten
Method
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.
