I am a devoted follower of Nigel Slater, so when I saw this recipe in the Guardian newspaper I had to try it. Especially as I have had cashew nut butter sitting in my cupboard for a while now - I bought it as an impulse purchase when it was half price. Thinking that these are just a twist on peanut butter cookies would be a mistake, as they are so delicious that I had to give them away for fear that I would eat the whole batch myself.
I have also been reading Slater's The Kitchen Diaries since the beginning of the year. As it is written in diary form I am trying to make it last the whole year, adjusting my pace a little to fit with the Canadian growing season. This is a fabulous book documenting simple meals over an entire year, all with seasonal (and mostly local) ingredients. Definitely check it out if you get a chance!
Cashew Nut Cookies (makes 12):
100g butter
50g muscovado
50g sugar
60g salted roasted cashews
100g cashew butter
100g flour
1/2 tsp baking soda
1/2 tsp baking powder
You can find detailed instructions here, but basically just cream the butter and sugars then stir in the nuts and nut butter. Add the remaining dry ingredients and mix until just combined; bake at 375F/190C for 12-14 min until dry on top.
Hi Ladies-
ReplyDeleteI work for mkm, a full service ad agency in Edmonton. We are currently working with a large food retailer and would like to send you a basket with some details on an upcoming event that will be taking place.
Would either of you be comfortable emailing me your work or home address so we can send the basket over?
Thanks
Alanna
alanna@mkm.ab.ca
We know a lot of folks who'd like these.
ReplyDeleteI have a friend who absolutely loves Nigel Slater's cookbook and she kept talking about this zucchini cakes recipe from his kitchen diaries cookbook and I just didn't like it much when I tried it. But of course, these cashew crumbles look a lot tastier.
ReplyDelete