Black Horse Drove Kitchen: Cashew Nutters

A recipe given to me by my mother in law Christina, who has baked hundreds of these for various WI, Church and parish events, in her home village of Haslingfield, Joy Tod


  • 125g (4oz) baking margarine or butter
  • 60g (2oz) semolina
  • 100g (3.5oz) self raising flour
  • 90g (3oz) well flavoured Cheddar cheese, grated
  • Salt and freshly ground black pepper
  • Half level teaspoon dry mustard
  • Cashew nuts for topping


  1. Set the oven to moderate, gas mark 4 or 180 C (160 fan).
  2. Line and grease a large baking sheet.
  3. Place the dry ingredients, except the nuts, in a large bowl and mix, then add the margarine/butter and work together until thoroughly blended – ideally in a food processor or mixer.
  4. Roll into 40 small balls, place them on a baking sheet, flatten them slightly and top with a cashew nut.
  5. Bake in the oven for about 15 – 20 minutes, until pale golden brown. Cool on a wire rack

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