Straight from the oven - they flatten themselves and even though they look small going in, they spread and have a lovely crisp edge.
It’s an adapted Peanut Butter Biscuit recipe, but I don’t like peanuts so decided to make my own cashew butter instead and they’re yummy. Then I worked on reducing the carb content (I’m diabetic) so I could have more in one sitting! and it worked!
I’ve only done this with roasted cashews, or if you can only get roasted & salted, put the salted cashews in a wire strainer and shake the salt out before blending them.
If you don’t want to use/ have Lakanto/ Monkfruit sugar substitute, just use a bit more sugar, using the two types of sugars gives a more rounded flavour, but really, whatever sugar you have would work I expect. I’ve worked out that using Lakanto/Monfruit for more than 1/2 the full amount of sugar in anything tastes nasty, but I hate the taste of sugar subs.
Cashew Butter Biscuits Ingredients:
120 grams butter
50gm raw sugar
95gm brown sugar
50gm Lakanto Monkfruit
1 teaspoon bicarbonate of soda (baking soda)
125g plain (all-purpose) flour
100gm almond flour
135gm (150ml) Cashew Butter
Preheat oven to 180°C/350°F.
Beat butter, cashew butter, Lakanto & white & brown sugars together.
Add egg and beat well.
Add Bi-Carb to flours, gradually add flours to mixture.
Take small pieces of mixture and place on trays. They will spread on their own, no need to flatten them.
Bake in a moderate oven (180 C) until brown ~ 10 to 15 mins.
Glad to help! I will edit the post to say Roasted Cashews are the most effective for this.
And of course, if you don’t have or want to use Lakanto/ Monkfruit sugar substitute, just use more sugar. Hope you like them as much as I do!
I’ve been using my Breville stick chopper bowl, the food processor works too, but I want to keep those blades sharp for as long as I can. I have not used the actual blender, but it probably would work.
I also add some vegetable oil because the nuts have been roasted and need a bit of help to form a paste. It’s noisy!
I’d suggest if you’re not sure if the blender will work, and don’t want to over work the blender either, start with a small amount of nuts and about a tablespoon of oil, blend that and see how it goes. You’ll be able to work out how much more you can add from how that processes. It can be crunchy or smooth too. I get impatient (lazy) and often have a crunchy paste, it takes some work off the chopper too. The mix will get warm as it processes, after putting it in a container, I fridge the mix before using it in anything - it does not taste as good as one would hope until it has settled and cooled.
Hope that helps!
Depending on how much effort you want to put in, you could blend the amount that gets creamy, scrape it out, and keep doing it till you have enough for what you want, but that could be a pain. I think an immersion stick blender would do well enough in a confined container. but yeah, blenders are weird and don’t always obey the wishes of their rulers!
The chopper machine does all the work, and I guess I’ve got it down to a fine art now From gathering the ingredients from the pantry etc to the final butter takes about 5 mins! It’s worth it to me because I can’t tolerate the added ingredients in most pre-prepared foods, so have to make my own or go without. I missed peanut butter so much I’m surprised I didn’t think of making my own from cashews ages ago.
Yes, yes and yes again! Feeling so sad and missing the Satay Chicken recipe I used to make, had me being creative about what I could sub to make something similar and this is how I ended up with the first batch of cashew butter! It worked wonderfully well.
I use the cashew butter in lots of recipes now for an added flavour boost. Then I dredged up the old peanut butter biscuit recipe and tried that out, adapting it a bit to lower the carbs for me.
It subs in for probably anything where peanuts are used. Most nuts would work to make biscuits with too, I expect, dependant upon flavour choices, of course. I think the almond flour and the cashew butter compliment each other in this recipe - the textures are a delight. Crunchy on the outside, softer and melt in the mouth on the inside.
Needed to make a new batch, took photos, made a post here.