Heat oven to 350 degrees F. Grease two baking sheets.
In a heavy saucepan, melt the butter. Add the brown sugar and corn syrup and
bring to a boil, stirring continuously for 3 to 4 minutes until the sugar dissolves.
Remove from the heat. Stir in the cashews, flour and vanilla essence until well mixed.
Drop half-teaspoon mounds spaced well apart onto the baking sheets. Use the back
of a spoon to spread each mound into a circle.
Bake for 8 to 10 minutes or until
golden brown. Turn the baking sheets around halfway through cooking.
Cool on the
baking sheets for 1 minute, then transfer to a wire rack to cool completely.
Melt the chocolate in a small bowl set over a saucepan of barely simmering water.
Dip a fork into the melted chocolate and drizzle over the cookies. Return to the
wire rack to set.
Once set, store in an airtight container.
These are not suitable
Tip: Do not over-bake these cookies or they may be too dry and taste stale. Because
they are thin, they continue to bake even when removed from the oven.