Caramel Cashew Crisps
Simple ingredients, rich taste. Serving size: 12 pieces Baking: Middle rack of the oven, upper and lower heat. Bake the crust at 170°C for 20 minutes, then bake again at 180°C for 10 minutes after adding cashews.
Ingredients
Steps
Soften the butter, then add the granulated sugar and whip with a mixer until fluffy.
Add the beaten egg.
Continue whisking until smooth, forming the butter mixture as shown.
Sift the low-gluten flour into the butter mixture.
Gently fold with a spatula until all the flour is moistened and fully mixed with the butter, forming a dough.
Spread the dough evenly in a baking tray, shaping it into a rectangle about 1cm thick. Place the tray in a preheated oven at 170°C and bake for about 20 minutes, until lightly golden.
Pre-roast the cashews in an oven and prepare the caramel sauce. Pour the caramel sauce into the roasted cashews and mix well to coat each cashew.
After the cookie base is baked, remove it from the oven and evenly spread the caramel-coated cashews on top. Return to the oven, bake at 180°C for about 10 minutes until golden. Cool and cut into rectangular pieces.