Every time I go to the USA I fall in love with a biscuit sandwich they have called Nutter Butter. It’s basically peanut butter biscuits sandwiching a layer of creamy peanut butter infused frosting. It’s easily as delicious as it sounds, and about as unhealthy as it is addictive.
Now and again we all deserve a treat though, am I right? That’s why the second cashew butter themed post of the day is a satisfyingly simple adaptation on a cookie recipe which combines good fats, cheeky sweetness and enough healthy points to avoid feeling guilty. 10 points to MyProtein for supporting this post with their delicious Cashew Butter!
It’s a simple adaptation on a traditional crunchy cookie recipe, but with a heavenly filling. Get your pinny on!
Ingredients (makes about 12)
For the cookie:
150g plain flour (or vanilla protein powder if preferred)
30g ground almonds
1tsp baking powder
150g cashew butter
50g regular butter
1/2 tsp vanilla extract
100g chocolate chips
50g light brown sugar
For the filling:
2tbsp cashew butter
100g icing sugar
preheat your oven to 180 degrees (350 for all you Americans)
1. In a bowl, cream together the cashew butter, regular butter and brown sugar until it forms a really fluffy whip. Beat in the egg.
2. In another bowl, sift together all the dry ingredients then slowly fold them into the first bowl, adding in the chocolate chips at intervals to ensure an even mixture. You should end up with… well… a cookie dough like consistency. If it’s too wet, add a bit more flour/protein powder. If its too dry, add a splash of milk.
3. On lined baking paper, press out circles of the dough. This is supposed to be a crunchy biscuit, so it will spread out a little. Give them some space between one-another. You might need a couple of trays.
4. Bake for around 12-15 minutes then remove even if they feel soft. They will harden as they cool, so set them aside and let them get on with it while we make the filling.
This literally couldn’t be easier, but I’ve started so I’ll continue.
1. Add the nut butter to a bowl and whip it around a little to soften it.
2. Gradually add in the icing sugar until you get a whipped-but-firmish consistency. You can be the judge of this, but basically you have to be able to trust it to hold 2 biscuits together.
When the cookies have properly cooled, spread a slick of the icing on the underside of one, and stick a partner to it. Let them set this way for about 30 minutes (or not, as I did in the picture above) and then scoff!
These are another successful bake, and I have to thank the guys at MyProtein for encouraging me to use healthier ingredients in my recipes! As I mentioned in my earlier post, cashew butter has less fat than other nut butters, and is especially good for those with calorie-specific diets or active lifestyles.
I also tried one of the misfits with a delightful Ice cream filling. Basically I whipped up some vanilla ice cream with a blob of cashew butter and some MySyrup maple flavour dessert sauce (zero sugar, zero fat), and chilled for 30 minutes before sandwiching it between 2 cookies.
Heaven. In. My. Mouth.