Double Chocolate, Sea Salt and Roasted Peanut Cookies
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
Instructions
- 1
Equipment - Grease 2 flat baking trays and line with baking paper.
- 2
Preheat the oven to 160°C fan bake.
- 3
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.
- 4
Place 8 heaped teaspoonfuls of the batter on each tray, spacing them well apart. Don't flatten them as they will spread when cooking.
- 5
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.
- 6
Lift off with a palette knife and store in a single layer in an airtight container for 2 days.
