Cashew Cookies

First roast the cashews, keeping an eye on them as they burn easily. (Bake in the oven at 150°C for about 15 minutes.) If you bought roasted cashews, you can skip this step.

Pick out the whole cashews and set them aside for the topping. Use the ones with imperfect shapes for crushing. You can also pulse them in a food processor until crushed.

Place a mixing bowl on the scale and add the corn oil, caster sugar, beaten egg and salt.

Beat with a whisk until the sugar dissolves and the mixture looks slightly thickened.

Add the cream and beat until evenly combined.

Add the crushed cashew powder and mix well.

Sift in the cake flour, baking powder and baking soda.

Fold with a spatula until no dry flour remains. Do not overmix.

Divide into small dough balls of about 16–17 g each, roll round in your palms, gently flatten and place on a baking tray.

Dip a cashew in a little beaten egg and place it on top of a dough ball, pressing it down so the cookie will crack naturally as it bakes. If you don’t like a cracked look, hold the rounded dough ball in your palm while pressing in the nut to keep the surface smoother.

Brush the tops with egg yolk.

Place in a preheated oven and bake at 170°C for about 25 minutes, until the color is to your liking, then remove from the oven. (Adjust the temperature according to your own oven.)

Cool on a wire rack, then store in an airtight container.