Cashew Pistachio Cookies

Cook along · 14 steps

Method

1. 1

   In a bowl, beat 200g room temperature unsalted butter and 100g powdered sugar until fluffy and white (about 5 minutes). Use electric beater or hand mix.

2. 2

   Use a spatula to gather the mixture together.

3. 3

   Sieve 4 tbsp custard powder into the butter mixture.

4. 4

   Sieve 250g refined flour into the mixture.

   

5. 5

   Mix with a spatula or spoon (not hands, as butter will stick).

6. 6

   Add ¼ cup finely chopped cashews and pistachios. Mix gently without applying too much force.

7. 7

   Cookie dough is ready.

   

8. 8

   Make small balls from the dough. Press lightly. Use a bowl to create a pattern on top if desired.

9. 9

   Place baking paper on a baking tray. Arrange cookies with some distance between them.

10. 10

    Preheat oven to 117°C for 5 minutes.

11. 11

    Bake at 117°C for 15-20 minutes. Check after 10 minutes — oven capacities vary.

    

12. 12

    Let cookies cool completely. Bottom should be golden brown.

13. 13

    Store in an airtight container for up to 1 month.

14. 14

    Yields 20-22 cookies. Offer to Thakurji with Tulsi leaves.