A Caspar and Leona collabration

Cashew and coconut biscuits

140g butter, softened
140g dark muscavado sugar
85g creamed coconut, grated
140g unsalted cashews toasted
175g plain flour
1/2 teaspoon baking powder
1 tbsp ground ginger
1 egg

Preheat the oven to 180c/Gas 4/fan oven 160c. Split some cashews in half; leave the rest whole. Mix with the coconut and set aside.

Mix the butter and sugar, then add the dry ingredients and egg. Half of the nut mixture saving the rest for a delicious topping. When ready make about 12 tablespoon mounds, flatten them a little and sprinke with the nut mixture. bake for 10-12 mins until golden and set at the edges. cool and then enjoy. plus they keep for up to a week in an airtight tin. Yum yum x