• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 175g butter
  • 115g soft brown sugar
  • 230g plain flour
  • 3 tbsp cornflour
  • 1/8 tsp bicarbonate of soda
  • ¼ tsp salt
  • 95g cashewnuts, halved
  • 450g cooking chocolate, chopped and melted


  1. Some silver dragees or fancy shaped sugar crystals (for decoration)
  2. Cream butter and sugar until light and fluffy. Sift in flour, cornflour and bicarbonate of soda. Stir in salt to mix.
  3. Place small paper cups in a small patty tin. Fill the paper cups with mixture up to a third full.
  4. Add a cashewnut half in the centre. Bake in preheated oven at 180°C for 15-20 minutes or until golden brown and done.
  5. Leave the cookies on a wire rack to cool.
  6. Pour melted chocolate over to fill the paper cup and add some silver dragees or fancy shaped sugar crystals to decorate.
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