Butter Cashew Biscuits [Replica of Britannia Good Day Biscuits :-)]

We are a big fan of the famous Britannia Good day biscuits and I think many others are too :-)How about getting the same taste but a more fresher and healthier one baking at home,Sounds great right?Yes,dear friends..Thought correctly I just bookmarked these biscuits from my dear friend Sangee @ Spicy Treats.She is presently not keeping well,and undergoing physiotherapy for her knee pain.So she is not blogging for sometime (although she posted her event's roundup 2days back) and her space is full of very healthy n interesting foods.A very dedicated blogger,a good friend and a regular visitor of my space too.We all remember you Sangee and hope u 'll soon be back to blogging with good health,anyone left to hop into her space..just rush in for a virtual treat n interersting recipes & do remember her in your prayers as well :-)

(Duplicate Vs. Original)

Coming back to today's recipe,So here comes the Butter Cashew Biscuits.I have used wheat flour in these & modified the recipe here and there but otherwise almost the same.So,check this out and do try these lovely crunchy bites.My kids just loved them and so will be yours too,try these out !!

Ingredients
whole wheat flour 1 1/4 cup
rice flour 4 tbsp
icing sugar 1/2 cup  / granulated sugar  3/4 cup (after powdering 1/2 cup)
cashews 1/3 cup crushed (you can either roast whole cashew or use roasted ones)
baking powder 1/2-3/4 tsp(I used slightly more than 1/2tsp)
egg white 1
butter 1/2 cup or 1 stick
salt 1/2tsp (I reduced salt to 1/5 tsp as I had roasted n salted cashews )
milk 2tbsp

Method
STEP TO ROAST CASHEWS-
- Preheat oven to 200 degrees F.Line a tray with aluminium foil and spread a tsp of olive oil and spread the cashews on it.Bake for 8-10 minutes or slightly roasted(light brown).Remove from oven and cool it down .

-Put it in a blender and pulse them 2 -3 times.(I like the crushed cashew bites ,if u wish the powdered mix then powder it fine)Keep aside.

STEPS TO PREPARE BISCUITS-
-Sift the flours in a bowl,add salt and baking powder.Sift again.Add the crushed cashews.
-Pour the softened butter(kept at room temperature )and using an electric beater ,whisk it till soft,add the icing sugar or powdered sugar until light and well blend.
-Add the vanilla essence,milk and egg white.Beat again to combine.
-Add the flours mix,mix together with your hands and make a smooth dough like for chapathis.
-Cover the dough using a cling wrap and refrigerate for 2 hours.
-Pre heat oven to 375 degrees F and line a tray with parchment paper ,keep ready.
-Divide the dough into 3 parts.Take one part ,place it on a large piece of parchment paper and press again with another parchment paper.Roll the dough using a rolling pin to 1/4" thickeness.
-Using a cookie cutter or the sharp cap of a bottle ,cut out round shapes.Press each rolled cookie with a fork to get stripe impression.
-Place it on the tray with lined parchment paper and bake for 12-18 mins or slightly brown at edges and bottom.(I could bake them at 16 mins,keep a watch after 12 mins)
-Cool on wire rack and serve the crunchy bites with tea or store in air tight containers.

Servings~ 35 cookies

NOTES
*Icing sugar gives a more melt in mouth consistency.Both works good.
*You can try using all purpose flour as well.The original recipe has all purpose flour.If you are using all purpose flour then 1/4tsp of baking powder is required.
*You can use pistachio or almonds instead of cashews or combine any 2 nuts as well.
* You can powder the cashew or crush them coarse.The original recipe uses powdered cashew but I like these bits here & there so just pulsed it coarse.

Sending this to Only Snacks +Starters guest hosted by Raji @ Vegetarian Taste buds, Tea Time 

Sending this to Cookie event hosted by Shema @ Life Scoops