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Monday, 9 November 2015

Baking Spicy Savory Cashew Shortbread Crescents

If there is one biscuit that I simply cannot resist, it is a shortbread biscuit. A couple of years ago I noticed a recipe on the side of a Maizena box for Spicy Peanut Cookies. I read through the recipe and realized that it was a basic shortbread recipe for a savory cookie. I was intrigued. I experimented a little and found a winning combination when I swapped the peanuts out for Cashews, which added just a hint of sweetness that supported the rest of the flavors brilliantly. Let me show you how to make these delectable treats yourself.

Start by chopping 125 ml Cashew nuts.

Melt 250 g butter. It has to be butter. Margarine does not make for good shortbread.

Add 60 ml light brown sugar to a mixing bowl.

Add 10 ml salt.

Add 10 ml ground paprika.

Add 5 ml ground cumin/jeera.

Add 5 ml crushed chilies. If you do not have freshly ground chilies, you can also use dried ground chilies.

Add the melted butter, the cashew nuts and 60 ml sesame seeds. Mix well.

In a second mixing bowl sieve the dry ingredients together. Start by adding 500 ml cake flour.

Now add 250 ml maizena/corn flour.

Add 5 ml baking powder.

Add the dry ingredients to the wet mixture. Add only a little at a time, mixing well after each addition to make sure the batch is mixed well.

The mix is ready once a dough is formed.

Press the dough together in your hand.

Roll it between your palms to form a short stubby 'worm'.

Fold the 'worm' into a crescent and lay it on a baking tray that has been coated with non-stick spray.

Optional: Sprinkle coarse salt over the biscuits. Stick the tray in a preheated oven at 180 °C for 15-20 minutes.

Allow to cool on a wire rack before serving or storing.

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