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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.