Mary Berry’s Cashew Nutters
Perfect alongside a cheeseboard or as a tasty canapé to serve guests at a drinks party, these delightful cheese and cashew shortbread-style biscuits from Mary Berry's BBC 2 series Mary 90 are much easier than they look.
Introduction
I have made these little cheese biscuits for many, many years. They started as a cheese shortbread biscuit, which I worked on to make a quick and easy savoury biscuit for a drinks party. The cashew nut gives extra crunch and makes them look so pretty. Make sure the mixture is a soft piping consistency. If you’ve been too generous with the flour and semolina, you will have to roll the mixture into balls, as they will be too stiff to pipe.
Find all of the recipes from Mary 90 on BBC 2 in our recipe round-up, updated weekly.
Ingredients
| 115g (4oz) | baking spread, at room temperature |
| 55g (2oz) | semolina |
| 75g (3oz) | self-raising flour |
| 75g (3oz) | Parmesan, finely grated |
| ½ tsp | mustard powder |
| 2 tsp | Dijon mustard |
| 24 | cashew nuts |
Essential kit
You will need: a large piping bag and fit with a 1cm (½in) plain nozzle.
Method
Preheat the oven to 180°C/160°C Fan/Gas 4. Line a large baking sheet with non-stick baking paper.
Measure all the ingredients, except the cashew nuts, into a food processor and whiz until well combined to a soft mixture. This can also be done by hand, if preferred, but you will need to beat very hard!
Take a large piping bag and fit with a 1cm (½in) plain nozzle. Pipe about 24 small blobs (the size of a walnut or a 50p) onto the large baking sheet and press a cashew into the centre of each one. Bake in the preheated oven for about 15–20 minutes until pale golden brown – you will need to keep an eye on them!
Leave to cool on a wire rack and serve with drinks.
Reviews
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