Seaweed Cheese Cashew Brown Rice Cookies

    Today I’ll show you how to make crunchy nut squares: seaweed cheese cashew brown rice cookies.

They have rich milk aroma, savory cheese and fresh seaweed flavour, paired with crispy cashews and brown rice. The mild sweet and salty taste blends perfectly, getting more delicious as you chew. This flavour was designed by me long ago, and even people who don’t like desserts will love it.

Ingredients

Seaweed Cheese Cashew Brown Rice Nut Squares

Butter: 50g

Icing sugar: 25–30g

Whole egg liquid: 15g

Finely ground seaweed: 3g

Raw cashew powder: 10g

Cooked brown rice powder: 10g

Parmesan cheese powder: 15g

Cake flour: 75g

 

Toppings

Halved raw cashews (proper amount)

Cooked brown rice (proper amount)

Finely ground seaweed (proper amount)

 

Instructions

1. Crush cooked brown rice and cashews in a food processor into fine powder.

2. Soften butter at room temperature, add icing sugar and mix well. Do not over-stir.

3. Add egg liquid in two batches. Stir evenly each time before adding the next portion.

 4.Sift in cake flour, cashew & brown rice powder, Parmesan cheese powder and seaweed powder in sequence. Mix into dough, wrap with plastic wrap and chill for 1–2 hours.

5. Place one halved cashew flat-side down into each square mould slot. Put brown rice on both sides of cashew, and sprinkle seaweed powder in gaps.

6. After resting, take out the cookie dough and let it return to room temperature until slightly soft. Divide the dough into portions of about 10 grams each. Place each portion into a square mold to shape it, pressing firmly into all four corners to ensure they are fully filled. Press the surface of each cookie as flat as possible. Then cover with plastic wrap and refrigerate for half an hour.

7. Place the mesh baking mat (used for cookies) on top of the mold, then put them into the preheated oven. Bake at 140°C with both upper and lower heating elements. After 10 minutes, take the mold out and press a small baking sheet on top of the mold and the mesh mat. This helps make the bottom of the cookies flat. Return to the oven and bake for another 10 minutes. Then take it out and let cool. At this point, the edges of the cookies have set. Remove the cookies from the mold, place them with the nut side up on a baking sheet, and bake for about 20 minutes more. Once done, let cool completely and store in an airtight container.

No extra salt is added, as seaweed and cheese powder already contain enough salt.

Sweetness should balance saltiness perfectly. You can adjust sugar amount to your taste.

FROM：REDNOTE