Cashew butter biscuits (Eggless and dairy free)

Cashew butter biscuits – quick tea-time biscuits recipe with step by step pictures

These simple biscuits recipe has mainly rice flour and cashew butter. Not too sweet and goes very well with hot coffee or tea. This is a vegan and gluten-free recipe as we are making these with white rice four.

I made cashew butter at home to make these biscuits. Just pulse few cashews in the mixer grinder for a few minutes. Make sure to stop at regular intervals and give a good stir. I have added some coconut oil to make it a little loose and smooth butter.

There are other cookies recipes on this blog that might interest you. do check them out.

pistachio cookies

millet chocolate cookies

nankhatai

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Cashew butter cookies recipe:

Cashew butter biscuits recipe with step by step pictures:

Take all ingredients except water in a mixing bowl.

Mix everything well and flour should be crumbly.

Now add water and form a dough. Do not try to add more water, mix very well and dough will be formed eventually. If it is not formed, you can add water but add little by little.

Take some portion of dough in between two parchment papers and roll it into half cm thickness.

Cut the biscuits into the desired shape. I have cut it into rectangles to resemble biscuits.

Transfer the biscuits onto the baking tray. Leave half a centimeter distance between them. Repeat these 2 steps for the remaining dough.

Bake these for around 10 minutes at 180 degrees C. As always said, baking time depends on oven and cookies thickness. If the sides of cookies turn light brown, then they are done.

Store the cooled biscuits in an airtight jar. These will be good for a week at room temperature.

I am sending this recipe for  Srivalli’s Kid’s Delight event, guest hosted by Srividhya themed baked dishes.