Chocolate peanut biscuits

Chocolate peanut biscuits

By
From
Baking
Makes
30
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
125g butter, softened
165g firmly packed brown sugar
1 egg
1 tablespoon cocoa powder, (see Tip)
200g self-raising flour
250g raw unsalted peanuts

Method

  1. Preheat the oven to 180°C. Grease baking trays or line them with baking paper.
  2. Using an electric mixer, cream the butter with the brown sugar, add the egg and beat well. Sift the cocoa with the flour, stir into the egg mixture, then add the peanuts.
  3. Drop teaspoonfuls of the mixture onto the prepared baking trays and bake for 15 minutes or until firm and golden underneath. Transfer to wire racks to cool.

Tip

  • Try to source Dutch or ‘dutched’ cocoa powder. It has a richer but less bitter flavour than regular cocoa powder.

Note

  • For those with peanut allergies, other nuts may be substituted. Try macadamias or hazelnuts. Chop them if they are large, though not too finely – the crunch of chunky pieces of nut is one of the features of this biscuit.
Tags:
baking
bakery
margaret
fulton
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