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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.