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Cashewnut Crisps (recipe & pic)

 
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coxiella
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Joined: 31 Oct 2005
Posts: 673
Location: Singapore

PostPosted: Mon Jan 16, 2006 10:33 pm    Post subject: Cashewnut Crisps (recipe & pic) Reply with quote



Ingredients

225g butter
150g fine sugar
2 egg yolks (reserve some egg whites for glazing)
1 tsp vanilla essence
300g plain flour }
20g rice flour } sift
3 tsp baking powder }
1 tsp salt }
60g ground cashewnuts, toasted

Toasted cashewnuts for decoration (half or whole)

Method

1) Preheat oven to 175C. Line baking tray with parchment paper.
2) Cream butter and sugar till light and fluffy.
3) Add in egg yolks and vanilla essence, beat well.
4) On low speed, add in the ground cashewnuts, mix well, followed by the flour mixture. Stop mixing once the dough comes together.
5) Roll about half tablespon of dough into a ball, place on baking tray and flatten slightly.
6) Brush the top with egg white, press a cashewnut lightly on top.
7) Bake for about 20-25 minutes till golden brown.

Makes about 60-70 pieces (I lost count after a while island ), about 4cm in diameter

You can replace the ground cashewnuts with peanuts, hazelnuts, almonds etc. Peanut ones are especially frangrant Very Happy
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Angie
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alyssa
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PostPosted: Tue Jan 17, 2006 7:00 pm    Post subject: Reply with quote

Angie, thanks so much for sharing the recipe. This one I must try, I love cashewnuts!
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Lazyg3r
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PostPosted: Thu Jan 19, 2006 12:01 pm    Post subject: Reply with quote

Coxiella

I just have three words for your recipe - "Two Thumbs Up!" Wink


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Judy

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coxiella
Commis Cook


Joined: 31 Oct 2005
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Location: Singapore

PostPosted: Thu Jan 19, 2006 3:06 pm    Post subject: Reply with quote

Judy, I like yours more than mine, your cookies browned evenly...
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Angie
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alyssa
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PostPosted: Tue Jan 24, 2006 12:55 pm    Post subject: Reply with quote

Angie, this is probably a very silly question with an obvious answer, but I just want to be sure... planning to try this recipe tonight and want to get the right ingredient... the rice flour, is it our regular Asian type or the ang moh type? (Sorry, Angie, I keep asking you questions) Embarassed
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coxiella
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Joined: 31 Oct 2005
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Location: Singapore

PostPosted: Tue Jan 24, 2006 2:11 pm    Post subject: Reply with quote

alyssa wrote:
Angie, this is probably a very silly question with an obvious answer, but I just want to be sure... planning to try this recipe tonight and want to get the right ingredient... the rice flour, is it our regular Asian type or the ang moh type? (Sorry, Angie, I keep asking you questions) Embarassed


I use the normal rice flour, the 'Elephant' brand one. Not glutinous rice flour hor. I didn't know there's 'ang moh' rice flour?? Don't worry about the questions, I'll be more than happy to help Very Happy
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alyssa
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PostPosted: Tue Jan 24, 2006 9:43 pm    Post subject: Reply with quote

Thanks Angie. Unfortunately, I was held up today and only just got home. Am a little tired so I think I can only do this tomorrow. Luckily I haven't bought the rice flour yet.

Can this elephant brand rice flour be found at cold storage or ntuc?

Thanks so much for helping out Very Happy
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coxiella
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PostPosted: Tue Jan 24, 2006 10:23 pm    Post subject: Reply with quote

Alyssa, don't worry about the brand. Any will do, as long as it's rice flour. Both CS and NTUC should have, I bought mine at Phoon Huat the last time.
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Angie
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alyssa
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PostPosted: Wed Jan 25, 2006 12:52 pm    Post subject: Reply with quote

Thanks so much Angie! Wink
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Gina
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Joined: 20 Jul 2004
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PostPosted: Wed Jan 25, 2006 2:01 pm    Post subject: Reply with quote

alyssa

Rice Flour(brands) are only important when you are making Asian Kuehs or Indian Sweet appetizer/starters type of food. When its use in pastries or uses very little rice flour, its not important which brand you used.

Wink
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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alyssa
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PostPosted: Thu Jan 26, 2006 1:12 pm    Post subject: Reply with quote

Thanks, Gina!

Although I have to say that for shortbread I prefer the taste when using ang moh rice flour compared to our regular asian rice flour (not so starchy taste). Maybe its just my tongue :lol:
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irenechin
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Joined: 20 Apr 2005
Posts: 257
Location: West Coast, Singapore

PostPosted: Fri Jan 27, 2006 8:40 am    Post subject: Reply with quote

just made them y'day ... but mine all have cracked open edges unlike angie's and Lazyg3r the edges smooth and nice ...

i wander why ... (will post the pics later when i have the time)
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Irene Chin
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splim74
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Joined: 22 Aug 2005
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PostPosted: Fri Jan 27, 2006 9:40 am    Post subject: Reply with quote

I made these as well. They are light and crispy. I am tempted to make more for CNY but aiyah no time already.

Thanks for sharing the recipe, Angie.
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irenechin
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PostPosted: Fri Jan 27, 2006 11:06 am    Post subject: Reply with quote

ok ... here a pic of my bake ... i wander what went wrong :(


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Irene Chin
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coxiella
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PostPosted: Wed Feb 01, 2006 8:07 am    Post subject: Reply with quote

splim74, glad you like the cookies Smile

Irene, sorry I may be a bit late, just got back from M'sia. I'm trying to figure out the answer to your question. Just check with you, did you roll them into a ball then flatten? For the egg whites, did you brush it on the edges only :roll: ?
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irenechin
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PostPosted: Wed Feb 01, 2006 8:26 am    Post subject: Reply with quote

no prob angie ...

i did roll them into a ball before pressing ... infact the cracks appear after I press them :lol:

as for the whites ... i brush it over the whole top but don think its the white that is playing me out ... or is it island: :roll:
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Irene Chin
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coxiella
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Joined: 31 Oct 2005
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PostPosted: Wed Feb 01, 2006 10:08 am    Post subject: Reply with quote

Irene, if your cracks appeared while flattening, it could be that the dough may be a bit dry. I'm also guessing here, but increasing the butter or decreasing the flour a little could help as different brands of flour have different moisture absorption. Mine was alright for the 3 batches I made.

As for the whites, the reason I asked was because I have baked once without glazing at all, and there was no cracks at all, not even on top. It was smooth all around. So for yours I don't think it's the glazing problem. Let me think think... but I hope the taste turned out alright for you :roll: ?
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irenechin
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PostPosted: Wed Feb 01, 2006 5:14 pm    Post subject: Reply with quote

no worries angie ... its just the looks of it that I was wandering about thats all cause yours all mei mei mah ...

but looks aside ... they are really really nice Smile defn a keeper ;) lets see if they crack again next yr or not :lol: :lol:
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Irene Chin
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coxiella
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PostPosted: Wed Feb 01, 2006 5:18 pm    Post subject: Reply with quote

Irene, glad you liked them Razz
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