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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!