Cashew Shortbread

Cashew Shortbread

Nutty and buttery tasting!

Not too trickyNot too tricky
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Preparation time

Cook time


  • vegan-desserts


  • 115g/4oz vegan margarine, eg Pure, Vitalite
  • 60g/2oz soft brown sugar
  • 75g/scant 3oz raw cashew pieces
  • 125g/4 1/2 oz SR flour, preferably half fine wholemeal and half white – otherwise use all white
  • Baking powder: 1/4 tsp if using all plain flour; 1/8 if using SR
  • Small pinch salt


1. Preheat oven to 190C/375F/Gas Mark 5.

2. Cream the margarine with the sugar until smooth.

3. Grind the cashews to a fine powder then add to the sugar/marg mixture.

4. Sieve the flour, baking powder and salt into the mixture and mix with a wooden spoon until amalgamated. It makes rather a sticky dough.

5. Roll the dough out between two sheets of greaseproof paper to about 6mm/1/4 inch thick. Remove the top sheet press out the biscuits with cookie cutters of your choice. You will need a palette knife to get each biscuit out from the dough. Don’t worry if they fall apart, just stick ’em back together again!

6. Place each biscuit on an ungreased non-stick flat oven tray and bake for 12-15 minutes. Check after 12.

7. Let the biscuits cool a little before carefully sliding the palette knife under each biscuit. Place carefully on a wire rack. They are quite delicate. Allow to cool fully before transferring to an airtight container.

Optional extras / notes

  • 30 minutes

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