Cashew nutters
HB-13033 · Hand-built original · British
Little piped cheese biscuits made with Parmesan, semolina and mustard, each pressed with a cashew nut in the centre.
BritishLight meals & snacks1 hrMakes 2456 kcalVegetarianEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: temperature
Servings:24quantities adjust to match
Ingredients
- 4 oz baking spread, at room temperature
- 2 oz semolina
- 3 oz self-raising flour
- 3 oz Parmesan, finely grated
- 1/2 tsp mustard powder
- 2 tsp Dijon mustard
- 24 cashew nuts
Method
- Heat the oven to 350°F and line a large baking sheet with baking paper.
- Blend everything except the cashew nuts in a food processor until it forms a soft mixture, or beat it vigorously by hand until smooth.
- Fit a large piping bag with a 1/2-inch plain nozzle and pipe about 24 small blobs, each the size of a walnut, onto the prepared sheet.
- Press a cashew nut into the centre of each biscuit.
- Bake for 15 to 20 minutes until pale golden brown, keeping an eye on the tray as they colour.
- Cool the biscuits on a wire rack and serve them with drinks.
Prep: 30 min · Cook: 30 min
Nutrition (per serving, where published)
56 kcalCalories
1.9 gProtein
8.5 gCarbs
1.8 gFat
1 gSaturates
0.4 gFibre
3.3 gSugars
109 mgSodium
3 mgCholesterol
35 mgPotassium
46 mgCalcium
0.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data