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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.