Thin and crispy yet chewy, sweet and salty, there’s a lot to like about these cookies. It’s hard to stop at just one!
INGREDIENTS
1¼ cups icing sugar
45 grams good-quality cocoa
45 grams butter, melted
1 teaspoon
vanilla extract
1 large egg
¼ cup finely chopped roasted peanuts
125 grams dark chocolate
(72 per cent cocoa solids), roughly chopped
sea salt for sprinkling
METHOD
Equipment: Grease 2 flat baking trays and line with baking paper.
Preheat the oven to 160°C fan bake.
Sift the icing sugar and cocoa into a medium bowl. Stir in the butter, vanilla and the egg until thick and glossy then stir in the peanuts.
Place 8 heaped teaspoonfuls of the batter on each tray, spacing them well apart. Don’t flatten them as they will spread when cooking.
Bake one tray at a time for 8-9 minutes until the tops are dry and slightly crackled. Remove from the oven and immediately sprinkle over half the chocolate and top each with a pinch of sea salt. Repeat with the second tray of biscuits, chocolate and salt. Leave the biscuits to cool completely on the tray.
Lift off with a palette knife and store in a single layer in an airtight container for 2 days. Makes 16 biscuits
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.