Application Guide >> Baking
Cashew Pin Wheels
Ingredients for Dough
| Maida | - 2 cups |
| Salt | - ½ tea sp. |
| Powdered sugar | - 2 table sp. |
| Vanaspati or solid ghee | - ¼ cup |
| Ice cold water | - to mix |
Method
- Sift maida with salt and sugar.
- Add ghee and mix lightly with finger tips.
- Add ice cold water little by little.
- Knead till smooth and keep covered in the fridge for ½ hour.
Ingredients for Filling
| Powdered sugar | - ½ cup |
| Cardamom Spice Drop™ | - 4 drops |
| Cashew nuts | - 2 table sp. |
| Ghee or Vanaspati | - ½ cup |
Method
- Mince cashew nuts finely and mix with sugar and Spice Drop™.
- Divide the dough into 6 parts and roll out each part into a thin round.
- Smear one round with 1/6 of ghee and sprinkle 1/6 filling over it.
- Place a second round over it and repeat ghee & filling.
- Roll up all the 3 rounds together into a cylinder and wrap in a sheet of plastic.
- Repeat with the other 3 rounds with the remaining filling & Vanaspati.
- Place the roll in the chill tray of the fridge for ½ an hour to 1 hour.
- Pre-heat oven to 200°C. Cut the rolls into 1.5 cm thick slices.
- Place them on greased baking trays with about 4 cms space in between slices.
- Press down each slice with the back of a lightly greased “katori” to flatten it slightly.
- Bake for 10 minutes. Reduce oven temperature to 180°C.
- Take out the trays and turn the biscuits.
- Bake for 15 minutes more.
- Remove from tray while still warm. Cool completely and store in an air tight container.
18-20 Pieces
