Always thought pastry had to be full of saturated fat, gluten and unfit for a healthy lifestyle? Think again!
Try out our new cashew-based Shortcrust butter this weekend and make yourself some amazing low-sugar, gluten-free, egg-free, high-protein Jammy Dodgers. Using just two nut butters, this recipe is super easy and keeps kitchen tidy to a minimum!
60g Hognuts Shortcrust pastry Bakin’ Butter
50g Hognuts Eton Mess Cashew and Almond butter
Take a piece of grease proof paper and place 60g of Hognuts Shortcrust Pastry Bakin’ Butter in the centre
Place another piece of grease proof paper on top and, using a rolling pin, roll the pastry put until a few millimetres thick.
Place in the freezer for 20 minutes.
After removing from freezer carefully peel on piece of grease proof paper off and spread the 50g of Hognuts Eton mess on to the Bakin butter. Spread evenly, leaving about an inch boarder all the way round.
Place back in the freezer for another 20 minutes.
After removing from freezer, carefully peel the pastry off the remaining piece of grease proof paper. Then roll the Pastry up to create the pin wheel effect.
Slice in 1cm thick slices and place on a non stick baking tray. Place in a preheated oven, at 180, and bake until golden brown. Remove from oven and allow to cool completely before removing from the baking tray.