125g butter, softened
60g semolina
100g self-raising flour
90g cheddar cheese, grated
salt and pepper
½ level teaspoon dry mustard
cashew nuts for topping
Oven to 160 fan
Put all the ingredients, except the nuts
into a food
processor and mix until it comes together.
Roll into 40 small balls, place them on a
baking sheet, flatten them slightly and top with cashew nuts.
Bake for 15-20 minutes, until pale golden
brown.
Cool on a wire rack.
Enjoy
I love rediscovering recipes, and it's wonderful to find that they were worth keeping!
ReplyDeleteYum. I love cashew nuts.
ReplyDeleteThey look absolutely delicious!
ReplyDeleteI have the Rhubard And Orange Fool recipe I promised you a few days ago. Here it is:
900g rhubarb
grated rind of 1 orange
Half a teaspoon ground ginger
1 stick cinnamon
25g butter
175g caster sugar (according to taste).
600ml (1 pint) double or whipping cream
2 tablespoons orange liqueur (optional)
primroses or other spring flowers to decorate.
Serves 8-10 (not in our family!)
Cut the rhubarb into short lengths. put in a large saucepan with orange rind, ginger, cinnamon stick, butter and sugar. Cook over a gentle heat for about five minutes until the rhubarb is softened, thick and pulpy. Remove cinnamon stick and cool completely.
Whip the cream with the liqueur if using until thick enough to hold its shape. Fold in cold rhubarb pulp very lightly to give a marbled effect. Taste, and add more sugar if necessary. Spoon fool into a deep glas bowl or individual glasses, and chill well before serving. Decorate with flowers.
Voilà! ;-)
Stephanie
I enjoy savoury biscuits more than i do sweet ones, and ones with cashew nuts - wow. so good that you found the recipe once again and share it with us.
ReplyDeleteLovely cashew cookies. Glad you made them. They look awesome. Love the presentation as well. cashew cookies online
ReplyDelete