How To Make Cashew Choco Biscuits At Home – Easy Making Recipe

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Cashew Chocolate biscuit is a common snack. However, any new product needs to stand out from the crowd because of the abundance of Cashew Chocolate Biscuit already available. This does include not only the right product but also the capacity, at the right price point, and in various ways, to sell your chocolate biscuit on the right market. The tasty Biscuits of Cashew will indeed make tea-time unforgettable. Cashewnuts and chocolate are very smooth and are also very easily evident in the cookie. The coarse cashew coating gives the cookie an unbeatable melt-in-the-mouth feel. These biscuits are like a chocolate brownie, and sugar biscuits rolled in sliced cashew.

Cashew Choco Biscuits Recipe

Ingredients need to prepare Cashew Choco biscuits: Here find some of the lists of the ingredients for making Cashew choco biscuits

  • 1/2 cup of oatmeal
  • 1/2 cup of cassava meal
  • One teaspoon baking powder
  • 1 / 8 teaspoon of salt
  • Two teaspoons of unsweetened dark cocoa
  • 1/4 cup coconut sugar
  • 3 cups (hard) olive oil
  • Two tablespoonfuls of fine-cut cashews
  • 1/2 tablespoonful of almond milk
  • One vanilla tablespoon extract
  • Cashews chopped for rolling (approximately 1/4 cup

How To Prepare:

  • In a medium bowl, screw the oatmeal, cassava flowers, cocoa powder, baking powder, and salt.
  • Apply cocoa oil and add until it becomes a tiny breadcrumb texture through the flour mixture with your fingertips.
  • Add cocoa sugar and 2 cups of casserole tablespoons and combine them.
  • In a small bowl, mix milk and coffee.
  • Fill in the dry ingredients mix well and make a dough.
  • Put a piece on a flat surface of plastic wrap.
  • On the plastic wrap, spray the chopped nuts.
  • Move the dough into the plastic wrap and form it into a log shape with wet hands. The dough is wet and sticky, so it is necessary to wet your hands.
  • Roll around the log of dough to adhere to the outside of the chopped nuts. To roll the dough using the plastic wrap to hold the nuts.
  • Drape the log in the aluminum foil and freeze the dough for approximately one hour until it is slicing enough. If the dough is wet and you have trouble forming a log, try shaping your dough again after 10-15 minutes in your plastic wrap.
  • Remove the dough from the freezer.
  • To 350 degrees preheat the oven. A baker’s sheet of paper or a Silpat is set in place.
  • Slice the logo of the dough in rounds with a serrated knife, about 1/2 inches thick, and place it on the pan, leaving a gap between the slices for about one inch.
  • Bake 10-12 minutes.
  • Take out the oven, let it cool for 5 minutes on the baking sheet before being moved to a chilled rack.
  • Move cookies to a sealed container or air-tight jar.

The next day, these cookies will taste better. Alongside cashew nuts, you like the creaminess of a good quality cookie, but use only chocolate or a combination of it.

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