1 cup cashew nut butter
2/3 cup caster sugar
½ teaspoon ground ginger
1 teaspoon baking powder
80 grams white chocolate, roughly chopped
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