• Prep Time 30 minutes
  • Cook Time 16 minutes
  • Serving For 90 people
  • Difficulty Easy
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 227g Anchor Salted Tinned Butter
  • 60g Icing Sugar
  • 1/2 tsp Vanilla Essence
  • 227g All Purpose Flour
  • 60g Corn Flour
  • 115g Ground Almond
  • 60g Caster Sugar
  • 60g Cashew Nut, toasted and crushed


  1. In a mixing bowl with paddle attachment, beat Anchor Butter with icing sugar until light and fluffy.
  2. Sift flour and corn flour. Combine with ground almond and caster sugar. Add into the butter mixture and mix well.
  3. Lastly, add in crushed cashew nut.
  4. Roll down the dough at 8mm thickness between 2 parchment paper. Keep in the fridge until become firm.(aproximately 30 minutes)
  5. Preheat oven at 160 °C.
  6. Cut the cookies dough as per your desire size. Line on baking tray with parchment paper.
  7. Bake for 14 - 16 minutes or until golden brown colour.

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