Cashew butter biscuits
quick recipe of mildly sweet, melt in mouth tea time cashew butter biscuits.
Servings 20 biscuits
Ingredients
- 6 tablespoon rice flour
- 2 tablespoon cashew butter
- 2 tablespoon raw sugar
- 1 tablespoon coconut oil
- 1 tablespoon water
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
Instructions
- 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.