Ginger and Cashew Crescents

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Ginger and Cashew Crescents
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 6 min.
Ready in
Calories:
241
calories
Calories

Nutritional values

1 biscuit contains
(Percentage of daily recommendation)
Calorie241 kcal(11 %)
Protein2.72 g(3 %)
Fat12.75 g(11 %)
Carbohydrates29.83 g(20 %)
Sugar added13.55 g(54 %)
Roughage0.17 g(1 %)
Vitamin A80.48 mg(10,060 %)
Vitamin D0 μg(0 %)
Vitamin E0.39 mg(3 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.54 mg(13 %)
Vitamin B₆0.03 mg(2 %)
Folate30.54 μg(10 %)
Pantothenic acid0.15 mg(3 %)
Biotin0.16 μg(0 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C0.05 mg(0 %)
Potassium60.34 mg(2 %)
Calcium17.35 mg(2 %)
Magnesium15.59 mg(5 %)
Iron1.02 mg(7 %)
Zinc0.38 mg(5 %)
Saturated fatty acids7.09 g
Cholesterol25.72 mg
Author of this recipe:
How healthy are the main ingredients?
Cashewsugarcinnamonsugar

Ingredients

for
60
Ingredients
2 ½ cups
cup
ground Cashews
½ teaspoon
0.333 cup
1 cup
cold butter (heaped)
You will also need
All purpose flour (for working the dough)
3 ½ ounces
white chocolate (for cooking)
½ teaspoon
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.