The texture of biscuits all come down to the golden ratio of fat : sugar : flour. By altering these quantities, different textural outcomes can be achieved. Depending on my mood, sometimes I crave the crunchy and nutty. at times. the chewy or crisp and the other times, the sandy and crumbly. The size and texture of these cashew biscuits make them a great accompaniment to a cup of coffee or tea.
These cashew biscuits are extremely easy to make and if you don't have a piping bag and a star-nozzle, you can easily shape them into balls 2cm in diameter and press a cashew down the middle to flatten slightly.
The biscuits below were ones I made with S when I was in Kuala Lumpur over Chinese New Year. They were made using a rather old-fashion contraption we found in Mum's drawer - an Italian biscuit press. We used several different discs but agreed these designs looked the best. Also, we found it was quite alright to substitute the custard powder with the same amount of cornflour without unduly affecting the texture or flavour of the biscuit.