Instructions: Method:
PREHEAT oven to 180 C. Line a cookie tray with non-stick parchment or greased greaseproof paper. Cream butter, sugar, vanilla essence and egg yolk until light.

Stir in sifted flour, salt and coconut to combine into a dough. Roll out dough in between two plastic sheets to 3/4cm thickness. Stamp out with a cookie cutter and place on prepared trays. Brush lightly with beaten egg and place a piece of cashewnut in the centre of each cookie.

Bake in preheated oven for 13 to 15 minutes or until golden brown. Leave on the tray for 1 to 2 minutes then transfer onto a wire rack to cool.

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