Ginger and Cashew Crescents
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 6 min.
Ready in
Ingredients
for
- Ingredients
- 2 ½ cups all-purpose flour
- ⅔ cup ground Cashews
- ½ tsp Ginger powder
- ⅓ 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)
Preparation steps
1.
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.
2.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line baking trays with grease-proof paper.
3.
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.
4.
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.
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