Ingredients:
250 gr unsalted butter, frozen
100 gr caster sugar
200 g cashew nuts, toasted and crushed
250 grams of flour
150 gr powdered sugar for the topping, mix with half a teaspoon of Vanilla
How to Make:
Beat butter and sugar until pale, add the cashews, and stir with a flat flour
Round the dough, refrigerate for 30 minutes
Shape like a crescent moon, set diloyang, bake for about 20 minutes with a temperature of 160 degrees centigrade
Roll into powdered sugar and mix well
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