Chewy, Moist, Sweet and with a lovely kick of ginger
Oven at 180C
4oz coconut palm sugar
6oz plain flour of choice
1tsp baking powder
4oz cashew nuts – roasted cooled and chopped by hand
5oz chopped white chocolate divided
Beat the butter, vanilla and sugar together until smooth and creamy
Beat in the egg followed by the flour and baking powder
Add the chopped ginger, 2/3s of the nuts and ½ the chopped chocolate and mix to combine.
Drop tablespoons of the mixture onto a lined flat baking tray. They will spread a little so leave room.
Bake for 15 minutes and let cool on the trays
Melt the rest of the chocolate and drizzle over and top with the rest of the chopped cashews.
Store in an airtight tin.