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Home » Indian Mithai & Desserts

Kaju Biscuit - Buttery Cashew & Cardamom Cookies (Eggless)

Published: Dec 21, 2014 · Modified: Oct 23, 2021 by Tanvi · This post may contain affiliate links



Sinfully Spicy - Kaju Biscuit, Butter Cashew Cardamom Cookies #indian

Sinfully Spicy - Kaju Biscuit, Butter Cashew Cardamom Cookies #indian

Sinfully Spicy - Kaju Biscuit, Butter Cashew Cardamom Cookies #indianMemories tied to food is a wonderful thing, isn't? I say it more often than not but I am an emotional eater. I get bouts of voracious eating depending on if I feel happy or sad that day. Sometimes I just cook and eat solely because that food is supposed to be associated with the season,or only coz a bowl of warm kheer (rice pudding) will see me through that dull, gloomy day or because I got to know about it when I chatted with mom or some aunt in the family last week. You can categorise these cookies as a baking activity that happened on such a whim. I spoke to mum the other evening discussing the picky food habits of my daughter and she happened to mention if I have tried feeding her 'bakery wale biscuits' with milk.

Sinfully Spicy - Kaju Biscuit, Butter Cashew Cardamom Cookies #indianAll along mixing the dough, the only thought that rattled in my mind was how these should taste of cashew predominantly & not just flour and sugar, just like original ones from a little bakery with blue & white candy cane style painted walls near my house in Delhi.

Sinfully Spicy - Kaju Biscuit, Butter Cashew Cardamom Cookies #indian

Ingredients(Makes about 4.5 dozen)

  • ¾ cup cashew meal (I used ready-made cashew meal from Trader Joes you can grind raw cashews to a (not very fine) powder at home if you do not get ready made)
  • 1.5 cup all-purpose flour
  • 1.25 cups confectioners sugar/castor sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 5 green cardamom pods, break open & powder the seeds
  • a generous pinch of fresh grated nutmeg
  • 10 tablespoon cold unsalted butter, cut into cubes
  • ½Â cup finely chopped raw cashews
  •  ¼ cup oil (any neutral oil will work)
  • 2 - 5 tablespoon cold milk (just so the dough comes together, I used 3.5 tbsp)
  • Cashew bits for top (optional)

Method

In a bowl, mix cashew meal, flour, sugar,baking powder, soda & salt together. Dump the flour mix in a food processor fitted with the metal blade. Add the cardamom & nutmeg. Add the butter cubes. Pulse for a minute or so till the butter becomes pea sized.

Remove the metal blade and fit the dough blade in the jar. Add the ½ cup finely chopped cashews. Add the oil. Start the processor and start adding cold mix ½ tablespoon at a time till the dough just comes together. Stop. Open the lid and take out the dough on a clean surface. The dough will be slightly sticky & loose but that's okay. Knead gently with dry hands for a minute or less and bring it together. Divide into two portions. Wrap the dough portions in plastic/cling film. Make sure that the cling film is large enough since we will be rolling the cookies later in it. With the help of your palm, flatten each wrapped dough portion. Refrigerate for at least 30-35 minutes or till firm. Now, if you plan to bake them later, you can freeze one or both of the dough halves.

Once the dough is firm, roll the flattened dough still wrapped in the cling film to a square sheet about ¼" thick. After rolling, refrigerate the rolled out dough again since the heat from your hands and rolling will melt the butter.

Preheat oven to 300F. Line cookie sheet with parchment/ wax paper. You might need a couple of  baking sheets or you can bake in batches.

Once the rolled dough is firm, using a sharp knife, cut very small squares (about ¼" by ¼") since these cookies will spread quite a bit while baking. Try to cut as evenly sized squares as possible. Press some cashew bits on top and arrange the squares about 2" apart on the baking sheet. Refrigerate again for 20-25 minutes.

If you do not want to roll the dough, pinch small portions of the dough, shape into balls and press few cashew pieces on top.

Bake the refrigerated cookies in the preheated oven for 20-25 minutes till the cookie bases start & edges start turning golden brown and the top cashews changes color. I like my cookies slightly brown so I baked them a few minutes more, about 22 minutes.

Let cool completely on the sheet before storing them in air tight containers for up to 3 weeks. Serve with hot chai.

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Filed Under: Indian Mithai & Desserts Tagged With: bake/make kaju biscuits, baking recipes, Canola Oil, cardamom cashew biscuits, cookies holiday, dessert, Easy Recipe, eggless bakery style kaju biscuits, eggless indian cookies, Fats and Oils/Tel, holiday baking, how to make eggless cookies, indian baking, indian cashew cardamom cookies, indian cookie recipes, indian cuisine, indian festival recipes, indian food, indian food blogs, indian spices, kaju biscuits at home, Milk and Milk Products, north indian recipes, Recipe from blogs, Salt/Namak, Spices & Seasonings/Masaale, sugar

Reader Interactions

Comments

  1. rituchaturvedi

    December 21, 2014 at 5:52 pm

    Lookes delicious ,I will make it surely

    Reply
  2. Reem

    December 22, 2014 at 1:32 am

    Such stunning shots... Love everything abt this post. .. your words.. the pics n of course the biscuits. ...
    Gorgeous

    Reply
  3. Kulsum

    December 22, 2014 at 1:06 pm

    Yum! Adding this to my list of things to make before the year end. xx

    Reply
  4. padma

    December 25, 2014 at 7:25 am

    Love the clicks and yummy kaju biscuits...will definitely try!!

    Reply
  5. Carol at Wild Goose Tea

    December 26, 2014 at 11:20 am

    There is NOTHING I like better in a cookie than a butter cookie. I also am a huge fan of both cashews and cardamom. Are you getting the idea that I love these cookies? Happy Holidays to you!!!

    Reply
  6. Daniel M. Pliska

    December 27, 2014 at 6:00 am

    Fantastic photos and exotic cookie recipe. Thanks for sharing!

    Reply
  7. salmadinani

    December 29, 2014 at 10:05 pm

    Those cookies sound amazing!

    Reply
  8. wanderingspice

    January 01, 2015 at 7:51 pm

    Beautiful cookies as always. Just the flavor combination I love!

    Reply

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Hi, I'm Tanvi! If you love Indian food, you are at the right place, browse through hundreds of authentic Indian recipes

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