Everyone of us will have some kind of favorite biscuits from our childhood. Some good picks for me would be … that tea kaadai butter biscuits, khara biscuits, orange cream, Britannia anytime orange flavored biscuits, also that kaju nei biscuits … that list is never ending 😆 😆 They all have fancy names today termed as cookies 😈 or whatever… for us anything that is crunchy is a “biscuit”and as a kid i use to enjoy quite a bit of these cashew nei biscuits which comes from a local muslim community bakery close to Ice house, Chennai. As far as I can remember, there is this one bhai anna… that’s how we call him..who brings many many freshly baked treats in big tins tied to his bicycles and home deliver. He knows when the kids return home from school and gets there on the street… going dring.. dring.. on his cycle bell and we all run out to buy those goodies 😀 Good Old days………
This recipe is one such biscuit which i adore and I’m sharing it with you all today. It is similar to that Karachi style kaju biscuits and hence its a part of that title, most of the karachi biscuits include custard powder or corn starch and i’ve made a homestyle version of it, keeping it simple and also clicking it “Tea kadai Bench” style serving……
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Ingredients
- Maida – 1 & 1/1/4 cups
- Cashew powder (course) – 1/4 cup
- Butter (unsalted) – 1/2 cup or 1 stick
- Salt – 1 pinch
- Sugar (powdered) – 1/2 cup
- Baking powder – 1/4 teaspoon
- Broken Cashews – 1/4 cup
Just assemble all the ingredients. Butter needs to be at room temperature (softened). Some cashews powdered to a coarse texture and some needs to be roughly chopped. Sugar needs to be powdered.
Cream the butter along with salt, sugar and baking powder.
Whisk till well combined to a paste like consistency.
Slowly add in the powdered cashews and maida.
Gather to form a soft dough. Dough should be soft but not sticky. You can dust some flour to bring it to a soft but firm dough.
Dust a cutting board with flour / maida and start rolling out the dough. Even out to form a thick rectangle about 1/2 inch thickness.
Sprinkle the broken cashews over it to spread evenly and run your rolling pin over to make it stick to the dough.
The cashew chunks gets partially buried in the dough. Meanwhile preheat your oven to 350 F
Cut the dough into mini squares or any shape that your desire.
Line a baking sheet with parchment paper and place the squares leaving about 2 inch space between each piece.
Bake for 18-20 minutes at 350 F in the middle rack of your oven. Just give 15 minutes and increment to bake until the base starts to brown a bit.
When done, let cool completely and then store in a air tight box.
Notes
- Makes 35 (2 inch squares)
- These are typical Nei / butter biscuits and their texture will be crisp but will melt in your mouth.
- For more soft powdery style add about a teaspoon of custard powder.
- I’ve not used any flavoring…as such, that cashew powder, crunchy cashews & a good quality butter will give that taste. You may add a little vanilla if you like or use a flavored custard powder.
5 Comments
Ingredients OK but where is the quantity
Babu,
No one is playing with recipes here… when something is missing or if you dont look right… ask for it politely. Everyone are human beings and errors and mistakes do happen, the recipe table got cut off in cell phone view and thats why you couldnt see it! I have hand type it now and you should be seeing the contents.
I like the parts without chocolate chips. So now removing the chips and storing the cookies. Haha. So me. Note to myself: stick to the recipe next time. And read the measurements correctly.
Maam, I made this today! I was craving for something buttery and easy to make. So came to “our” site. Gosh! A decade ago, this was a hangout spot for many of us! Miss those days. Is anyone from old batch still around here? Miss you guys! Abi acca, radha acca, sutha acca, latha acca, sadhana, dhivya, blossom 83, cappuccino, usha, anu; the list goes on…
So I made this. 2nd batch is still in the oven. By mistake I measured a cup of butter instead of 1/2. And mixed the baking power into the flour. (Jeez, I do not read the instructions properly). Anyway, had to add 5 to 6 table spoons of extra flour (almost extra cup of flour – I used my rice cooker cup. 160 ml) . Was worried about the sweetness level. But the 1/4 cup was fine for that extra cup of flour.
So far the best cookies I have ever had. Super soft, slightly moist, and crunchy too. I am done with my 3rd cookie while typing this line. hahahahahahaha. I added some chocolate chips. I did not need my beater too. Just a few whisk by hand was enough. Going to make often now! Man, I am going to gain all the weight I have lost! 🙁
Thank you so much for the recipe. I am glad this site still exist. Feel nostalgic. Take care.
Wow… welcome back munzi, thats a sweet surprise! Thank you so much for remembering all of us and guess they would also return someday! Thanks a bunch for your click & tag on our Insta page… really appreciate!