Chocolate Cashew Crescent Cookies
Ingredients
- 350g butter
- 175g icing sugar
- 1 egg
- 100g finely chopped roasted cashews
- 350g all-purpose flour
- 25g corn flour
- 25g cocoa powder
- 25g full cream milk powder
- 1 tsp baking powder
- 200g white chocolate
- 200g milk chocolate
Preparation
Beat the butter and icing sugar until soft, add the egg and beat until combined, add the finely chopped cashews and beat until combined, then turn off the mixer.
Add the all-purpose flour, corn flour, cocoa powder, full cream milk powder, and baking powder, and knead until well combined.
Weigh 10 grams of dough, shape it into crescent moons, place on a baking tray, bake in an oven at 150°C for 40 minutes, then remove and let cool.
Melt the white and milk chocolate.
Dip half of each cookie into the melted chocolate, place on baking paper, and allow the chocolate to set.
Store the cookies in an airtight container.
The cookies are ready.
