More-ish nutty biscuitsThe 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
- Preheat the oven to 190°C/Gas Mark 5.
- Line a baking sheet with baking parchment.
- Beat the butter and sugars together using a food processor or electric whisk until the mixture becomes pale and smooth.
- Mix the nut butter into the butter and sugar mixture with most of the nuts, holding back a handful or two.
- Sift the flour, bicarbonate of soda and baking powder over the mixture and stir gently to form a soft dough.
- Spoon heaped tablespoons of the dough on to the lined baking sheet. Flatten each mound slightly.
- 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.
- Cool slightly on the baking sheet, then transfer to a baking rack to cool completely.
Although best eaten fresh, these biscuits will keep for 2-3 days in an airtight container.
- 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
Liked this recipe and others? Or simply have a question? Let us know over on our forum.
If you have any questions regarding our recipes you can find us and our community over on the forum. Get involved in lots of recipe and health discussions.