Very fragrant and crisp, simple and zero failure, perfect for baking novices to enhance confidence!
The cashew nuts are placed in the oven, and the middle layer of 170 degrees is about 5 minutes. (I use raw cashew nuts. If it is cooked cashews, you can omit this step.)
After the cashew nuts are cooled, they are chopped on the chopping board with a knife. They do not need to be too broken, so that the cashew nuts will be very fragrant when eaten.
After the butter is softened, add egg yolk and powdered sugar and beat with a whisk.
The color is lighter and the volume is fluffy.
Mix the low-gluten flour with the cornstarch and sift it into the butter, then put the cashew nuts together. Stir well.
Stir the dough in a fresh-keeping bag and shape it. Put it in the refrigerator for about an hour.
Bake the padding paper, cut the cashew dough into squares of about 0.7cm thickness and place them on the baking sheet.
The oven is fired 180 degrees, the middle layer, about 10 to 15 minutes, and the surface is golden.