• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 6 people
  • Difficulty Easy, Normal
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 200g butter
  • 150g castor sugar
  • 1 egg yolk
  • 1/2 tsp coffee essence
  • 1 tsp coffee liqueur
  • 200g plain flour
  • 35g cornflour
  • 80g wholemeal flour
  • 1 egg white for brushing
  • 80g cashewnuts, coarsely chopped or break into halves for decoration


  1. Line baking trays with parchment paper. Preheat oven at 160°C.
  2. Beat butter, sugar, egg yolk, coffee essence and coffee liqueur until creamy.
  3. Fold in sifted flour and cornflour. Add wholemeal flour and mix into a dough.
  4. Divide dough into 3 portions for easy handling.
  5. Roll out each portion between plastic sheets to a thickness of 3mm. Stamp out desired shapes.
  6. Brush cookies with egg white and press some cashewnut pieces on the surface of the cookies. Bake for 20 minutes or until golden brown.

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