Ginger and Cashew Crescents

Name: Ginger and Cashew Crescents
Total time: 2 h 6 min
Yield: 60
Ingredients: 2.5 cups all-purpose flour; 0.667 cup ground Cashews; 0.5 tsp Ginger powder; 0.333 cup sugar; 1 cup cold butter (heaped); all-purpose flour (for working the dough); 3.5 ozs white chocolate (for cooking); 0.5 tsp ground cinnamon; 1 cup sugar (scant)

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 2 h. 6 min.

Ready in

Ingredients

for

biscuits

Ingredients: 2 ½ cups all-purpose flour; ⅔ cup ground Cashews; ½ tsp Ginger powder; 0.333 cup sugar; 1 cup cold butter (heaped)

You will also need: all-purpose flour (for working the dough); 3 ½ ozs white chocolate (for cooking); ½ tsp ground cinnamon; 1 cup sugar (scant)

How healthy are the main ingredients?

Cashew sugar sugar cinnamon

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Preparation steps

On the work surface, quickly combine the flour with the cashews, ginger, sugar and flaked butter to form a smooth dough. Divide into 4 sections and shape into sausages (2-3 cm in diameter) on a floured work surface. Wrap in cling film and chill for at least 1 hour.

Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line baking trays with grease-proof paper.

Cut each sausage into 15 slices approx. 1 cm thick. Form the slices into crescents and place them on the baking trays. Bake in the oven for around 12 minutes. Remove from the tray with the paper and leave to cool.

Melt the chocolate in a bain marie over hot, but not boiling, water and mix together the sugar and cinnamon. Dip half of each biscuit in the chocolate and sprinkle with the cinnamon and sugar mixture. Leave to set.