Cashew nutters
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 24
- Dietary
- Egg-free
These little cheese biscuits have been a go-to recipe for years. Make sure the mixture is a soft piping consistency. If it’s too stiff to pipe, you can roll the mixture into balls instead.
For this recipe you will need a piping bag fitted with a 1cm/½in plain nozzle.
Ingredients
- 115g/4oz baking spread, at room temperature
- 55g/2oz semolina
- 75g/3oz self-raising flour
- 75g/3oz Parmesan, finely grated
- ½ tsp mustard powder
- 2 tsp Dijon mustard
- 24 cashew nuts
Method
Preheat the oven to 180C/160C Fan/Gas 4. Line a large baking sheet with baking paper.
Measure all the ingredients, except the cashew nuts, into a food processor and blend until well combined to a soft mixture. Alternatively, mix by hand, beating vigorously until smooth.
Fit a large piping bag with a 1cm/½in plain nozzle. Pipe about 24 small blobs (the size of a walnut or a 50p coin) onto the prepared baking sheet. Press a cashew into the centre of each one.
Bake in the preheated oven for 15–20 minutes, or until pale golden-brown. Keep an eye on them as they bake.
Leave to cool on a wire rack. Serve with drinks.
Recipe tips
Can be made up to a week ahead. Store in an airtight container lined with kitchen paper. Freezes well.
