Freshly and Lovingly Baked : 11th Jan 2015
Yes, Chinese New Year is coming. The coffee table looks awfully empty with just a vase of flowers. Too many commitments taking my time away from baking. I need to do an easy bake which does not take up hours of my time. I bought a jar of cashew nut spread hoping to substitute my laziness to roast and grind the cashew nuts. This is a recipe testing bake. So lets see how it turns out to be!
I love this bake for the fact that it is gluten free and have no additional butter in this bake. The fat came solely from the cashew nut spread. This is a flourless biscuit version. So for those on a low carb diet, this is perfect!!
I think this will be a hit among my colleagues since WE are always on a low carb diet!
In fact, this basic ratio form the foundation of other variation of biscuits. You can add fresh nuts into it or chocolate chips. Or you can change the nut flavor but simply changing the nut spread. If it is too sweet, you can simply take 1 to 2 tbsp out from the 1/2 cup. I do find this ratio a tad too sweet so just take 1 to 2 tbsp of sugar out. Originally, I use granulated white sugar to bake this project. However, it is better to use fine sugar so that you will not have visible sugar bits that you can bite into.
No need grinding of nuts or a whole cocktail of ingredients. All you need is the nut spread, sugar and egg! How easy can this be? Shall we get cracking?
1/2 Cup Cashew Nut Spread
1/2 Cup Fine White Sugar
1/2 Whole Egg (about 20g)
Combine nut spread and white sugar together until well mixed. Then add in the egg and mixed well. Preheat the oven to 175 degree while you work on the dough.
Once done, scoop up a desired amount and round it up with your palms. Position the cookies onto the baking tray with parchment paper. You can either use a fork to make it flat or you can choose to do the lamb cookies design which I did. I took out a small portion of the dough and add charcoal powder into it.
Once you have done up the cookies into the desired patterns. Bake these for 9 minutes. Do not attempt to lift the cookies off the parchment immediately after taking it out from the oven. Let it cool for 6 to 8 minutes before attempting to remove it.