Coffee cashew nut & peanut butter cookies
A crowd-pleasing biscuit recipe everyone will love
Hello friends. I received a jar of coffee-flavoured cashew nut butter from Bootleggers recently and immediately wanted to make my cashew nut butter cookies. I think it’s a thoroughly inspired spread that tastes SO delicious and not overly strong coffee-wise. If I had cashew nut butter on hand I would have used this with the spread as it’s my favourite nut butter of them all. But since it’s a little difficult to find (I usually make my own), I used a combination of peanut butter, the Bootleggers coffee-flavoured cashew nut butter, and chopped-up roasted cashews. These cookies were so delicious I had to share. Scroll down to the bottom to find the recipe. I have never seen coffee-flavoured peanut butter cookies before and the combination works so well.
Products I love
My friend Lexi from MaMere Confectionery, a local business specializing in handmade nougat, Turkish delight, cordials (perfect for adding an amazing twist to a G&T), and other sweet treats. They have just launched pecan nut shortbread biscuits dusted in icing sugar. They are melt-in-the-mouth delicious. Use the code’ DrizzleandDip’ to get a 15% discount for 1 pack at checkout (until Friday 24th May).
Restaurants (winter lunch special)
GALJOEN, Cape Town's signature ethically harvested seafood restaurant, has introduced a multi-course winter lunch menu for R550 per person, available until 31 August 2024. The new menu, crafted by chef patrons Neil Swart and Anouchka Horn alongside head chef Isca Stoltz, celebrates the natural flavours and diversity of our fresh seafood.
The winter lunch menu features a variety of dishes based on the day's catch from local fishers and merchants and I loved every single course. The bread course of fermented focaccia stuffed with snoek pate and then fried was delicious. Reminiscent of prawns on toast but with South African flair. Served with Saldanha mussels, escabeche and basil creme.
The sashimi course was inspired. Featuring tuna, ponzu, orange, octopus marmite, and spring onion aioli served with rice crisps.
The dessert was a ball of churros dusted in cinnamon sugar served with milk tart ice cream and dark chocolate sauce which you scooped into the churros like a sandwich. Insanely delicious!
GALJOEN's winter lunch is offered Thursday to Saturday at 12:30 pm, while their signature dinner menu is available Monday to Saturday at 6:45 pm for R850 per person. Both menus reflect the restaurant's dedication to quality and sustainability.
The recipe
Coffee cashew nut and peanut butter cookies:
115 grams of butter (I always use salted)
175 grams Demerara or muscovado sugar (1 cup)
1 tsp vanilla extract or essence
1 large free-range egg
1/4 cup Bootleggers new cashew nut butter & coffee spread
¼ cup crunchy peanut butter
210 grams of flour (cake or all-purpose) or (1 1/2 cups)
½ tsp baking powder
½ tsp baking soda
½ tsp salt
¼ cup heaped roasted cashew nuts chopped (about 40 – 45gms)
Extra white or light brown sugar to roll the dough optional
Tips and substitutions
* If you can’t get hold of Bootleggers coffee cashew nut butter use 1 teaspoon espresso powder for a mild coffee flavour or 2 teaspoons for a more pronounced flavour. You can use all peanut butter and replace the roasted cashew nuts with roasted peanuts. Or, use all cashew nut butter and coffee (optional). Don’t skip on the chopped nuts. They add a lovely crunchy texture.
Preheat the oven to 180C/350 F and line two large baking sheets with non-stick baking or silicone paper.
Using an electric mixer with the paddle attachment beat the butter, cashew nut butter and sugar until well combined. Add the vanilla and egg and mix until creamy.
Add the flour, salt, baking powder, baking soda, and chopped nuts and mix briefly until a thick dough is formed and all ingredients are incorporated.
Scoop out tablespoons of dough and roll into balls. Use a 15ml spring lever cookie scoop if you have one. Toss these through extra sugar and place them on the baking tray allowing about 3cm (1.5Â inches) space between each other. They will more or less double in size while baking.
Press down in a criss-cross with a fork to flatten the cookie and leave a pretty pattern.
Bake for 10 minutes and until they just start turning a golden brown around the edges. Bake for a minute or two longer if you prefer them crispier.
Remove them from the oven and try and allow them to cool completely before you eat them. They are especially delicious eaten freshly baked. Enjoy!
Thank you for being here and for all the comments, shares, and support. Please like or reply to this newsletter to make sure it comes straight to your inbox.
Sam xox
these biscuits sound wonderful as does the coffee butter. What a fab idea!
sherry https://sherryspickings.blogspot.com/