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
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!