Cashew and Peanut Butter Biscuits
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
- Preheat oven to 180 degrees C.
- In a medium bowl mix together the margarine, brown sugar, white sugar and egg until smooth.
- 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.
- Roll the dough into teaspoon sized balls and place them 5cm apart onto an ungreased baking tray.
- 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 (20)
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
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
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)