Recipes

More-ish nutty biscuits

The salted nuts contrast well with the sweetness here. I don’t think we should be afraid of using a little salt in home cooking, but if you’ve been advised to watch your salt intake, you can use unsalted nuts and butters instead.
  • Prep time:
    15-20 minutes
  • Cooking time:
    12-14 minutes
  • Serves:
    about 12 biscuits

Method

  1. Preheat the oven to 190°C/Gas Mark 5.
  2. Line a baking sheet with baking parchment.
  3. Beat the butter and sugars together using a food processor or electric whisk until the mixture becomes pale and smooth.
  4. Mix the nut butter into the butter and sugar mixture with most of the nuts, holding back a handful or two.
  5. Sift the flour, bicarbonate of soda and baking powder over the mixture and stir gently to form a soft dough.
  6. Spoon heaped tablespoons of the dough on to the lined baking sheet. Flatten each mound slightly.
  7. Scatter over the remaining nuts and bake for 12-14 minutes, until the biscuits are pale golden and dry on top – they should be slightly moist inside.
  8. Cool slightly on the baking sheet, then transfer to a baking rack to cool completely.

Tip

Although best eaten fresh, these biscuits will keep for 2-3 days in an airtight container.

Ingredients

  • 100g butter, at room temperatur
  • 50g light muscovado sugar
  • 50g golden caster sugar
  • 100g cashew or peanut butter
  • 25g salted, roasted cashew nuts, roughly chopped
  • 25g unsalted peanuts, roughly chopped
  • 100g plain wholemeal flour
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder

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