Cashew and Peanut Butter Biscuits

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    Cashew and Peanut Butter Biscuits

    Cashew and Peanut Butter Biscuits

    (21)
    25min


    25 people made this

    A healthy, gluten-free, slightly crunchy biscuit perfect for the nut lover. As a bonus these are gluten free but you would know unless you were told as they taste so good.

    Ingredients
    Serves: 24 

    • 1/2 cup (90g) brown sugar
    • 1/2 cup (125g) white sugar
    • 1 egg
    • 1/4 cup natural peanut butter
    • 1/4 cup cashew butter
    • 1/2 cup gluten free, dairy-free margarine (like Nuttelex)
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 cup corn flour
    • 1/2 cup tapioca flour
    • 1/4 cup potato flour

    Directions
    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 180 degrees C.
    2. In a medium bowl mix together the margarine, brown sugar, white sugar and egg until smooth.
    3. Stir in the peanut butter and cashew butter. Combine the bicarbonate of soda, corn flour, tapioca flour and potato flour; stir into the batter to form a dough.
    4. Roll the dough into teaspoon sized balls and place them 5cm apart onto an ungreased baking tray.
    5. Bake for 8 to 10 minutes in the preheated oven. Let cool on baking trays for a few minutes before removing to wire racks to cool completely.
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    Reviews and Ratings
    Global Ratings:
    (21)

    Reviews in English (22)

    5

    These are great. Just use 3/4 sr gf flour and 1/2 gf plain. I also use cashew nuts instead of the butter, about 3/4 cup. I put it all in the food processor. Easy!  -  12 Aug 2011

    1

    Taste really good easy to make. So nice to find a good gluten dairy free biscuit without chocolate in it. Very spready though, will put them further apart next time!  -  13 Mar 2013

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    42

    Living the gluten free life here. I substituted butter for margarine (of course), but otherwise followed the recipe. Interestingly, there is no cashew flavor while eating it, but there is a strong cashew aftertaste. Nice gluten free recipe with a perfect "cookie crumble" to it. In fact, I've substituted this mix of tapioca/corn/potato flour directly for wheat flour in other cookie recipes and they've turned out great (albeit with a slight corny flavor).  -  07 Jul 2008  (Review from Allrecipes USA and Canada)

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