Adapted from the well known, Peanut Brownies recipe. You can change the nuts around to suit yourself.

Original Recipe: Edmonds

Ingredients

• 125g butter, softened
• 1/2 cup sugar
• 1 egg
• 1 1/2 cups flour
• 1 tsp baking powder
• pinch of salt
• 2 tbsp of cocoa
• 1 cup cashews, roughly chopped

Method

• Preheat the oven to 180°c.
• Cream the butter and sugar until light and fluffy. Add the egg and beat well.
• Sift the flour, baking powder, salt, and cocoa together and add to the creamed mixture. Add the cashews, and mix well. Combining the mixture using your hands afterwards, will ensure everything is well mixed.
• Roll the mixture into balls, about the size of a golf ball. You should get at least 20 biscuits, I got 24.
• Press each biscuit with a floured fork, and then bake for around 12 minutes.
• Leave on the baking tray for 1-2 minutes after removing from the oven, then transfer the biscuits to a wire rack to cool.

This article was provided by Ben Knowles – Editor @ The Upper Hutt Connection

15/03/24