Peanut-ginger cakes
Ingredients
125 g unsalted peanuts
50 g pickled ginger
100 g butter
50 g sweet peanut butter
140 g Dansukker Light Muscovado Sugar
1 egg
200 g wheat flour
1 tsp baking powder
Instructions
Break the chocolate into small pieces and mix with the peanuts. Chop the ginger finely. Stir the butter, peanut butter, sugar and egg to a froth. Mix the flour, baking powder, ginger and half of the chocolate-peanut mixture into butter mixture. Roll into balls and dip them in the rest of the chocolate-peanut mixture. Place the peanut-ginger cakes on a baking tray lined with baking paper and bake for approx. 13 minutes at 175°C.
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