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 #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!