You could also use almond or peanut butter in this recipe if desired. When buying any nut butter look for one where the only ingredients listed are nuts and salt – definitely no sugar.
INGREDIENTS
1 cup cashew nut butter
2/3 cup caster sugar
½ teaspoon ground ginger
1 egg
1 teaspoon baking powder
80 grams white chocolate, roughly chopped
METHOD
Preheat the oven to 170˚C.
Mix the cashew nut butter, caster sugar and ginger together until well combined. Beat in the egg then the baking powder. Stir in the chocolate.
Place tablespoons of the mixture on a lined baking tray about 2 cm apart and flatten lightly with a fork.
Bake for 9-10 minutes until golden, turning the tray for even browning if needed. Cool on the tray for 10 minutes before carefully transferring to a cooling rack. The biscuits are very fragile when they first come out of the oven.Makes about 24, depending on their size
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!