Double Chocolate, Sea Salt and Roasted Peanut Cookies (gf)

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!

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

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