This recipe is my grandmother's and was transcribed from handwritten scrawl on the back of an envelope, with just enough detail for me to reconstruct these light, crunchy, peanut-packed morsels.
Makes around 24
Prep Time: 10 mins
Cook Time: 16 mins
Ingredients
2 level cups of sugar
2 eggs
170g butter, softened
2 cups of self raising flour
2 tbsp cocoa
1 dessert spoon of instant coffee
1 tsp vanilla
2 cups of raw peanuts*
*Note: I could only find peanuts with the skin on in my local supermarket. I tried every trick on YouTube to remove the skins and failed. I used them anyway and the biscuits still turned out well, so whatever peanuts you have, go with it.
Method
Line a baking tray with baking paper.and preheat the overn to 180°C.
Combine the sugar, eggs and butter and beat well using a hand mixer, until fluffy and soft.
Fold in the remaining ingredients, starting with the flour. Add the peanuts last as they are the most difficult to stir.
Use around one tablespoon of the mixture, or maybe slightly more, and make them into balls. Space them on the baking tray and then push down gently with the heal of your hand to flatten.
Bake for 14-16 minutes until crispy on the edges and crackled on the top.
Partially cool on the tray and then move to a cooling rack.
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