Mini Cashew Scone Cookies with Lemon Tamarind Curd (มินิสโคนคุกกี้เม็ดมะม่วงหิมพานต์กับเลมอนมะขามเคิร์ด)

1.Place the cashews in a food processor and pulse until roughly chopped. Add the flour, baking powder, baking soda, and salt, then pulse again until the cashews are finely ground and evenly distributed throughout the flour mixture.

2.Add the sugar and brown sugar, pulse briefly to combine, then transfer the mixture to a large mixing bowl.

3.Add the cold butter, cut into small cubes. Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs.

4.Whisk together the egg, whipping cream, and vanilla extract. Add to the flour mixture and gently fold with a spatula until the dough just comes together. Avoid overmixing.

5.Divide the dough into six portions of approximately 70 g each. Shape into flattened rounds and chill for about 15 minutes to firm up.

6.Lightly dust the dough with flour. Decorate each round with cashew nuts, then cut each one into 8 wedges. Arrange on a baking tray lined with baking paper and brush lightly with egg wash.

7.Bake at 180°C for about 12 minutes, or until cooked through. Reduce the oven temperature to 100°C and continue baking for about 20 minutes to remove excess moisture and create a crisp texture. Cool completely on a wire rack.

8.To make the Lemon Tamarind Curd, combine the tamarind pulp, lemon juice, sugar, brown sugar, shortening, butter, lemon zest, egg, and egg yolk in a saucepan. Whisk until well combined.

9.Cook over medium heat, stirring constantly, until thickened. Remove from the heat and strain through a fine sieve for a smooth texture. Allow to cool completely.

10.Serve the Mini Cashew Scone Cookies alongside the Lemon Tamarind Curd.