When I was growing up these crunchy, chocolatey, peanutty, biscuits were my sister’s favourite. She used to make them with our mum and they always filled the house with a gorgeous smell as they were cooking!
With her birthday approaching, I thought it would be lovely to make a batch as part of her present, but our mum is on holiday so I couldn’t check the recipe out with her… Internet to the rescue!
I was completely convinced that if I put peanut brownie biscuits into a search engine, it would return nothing but recipes for the cake style brownie… but how wrong I was! It turns out that they’re a well loved New Zealand biscuit, and the basic recipe seemed pretty standard. But, it used eggs, butter, and of course wheat flour. So I set about experimenting… the first batch was basically cake, due I think, to a heavy hand with the soy milk. They were also too pale and not chocolatey enough!
Maybe our family recipe came from somewhere else (to be honest, I’d assumed it was a be-ro one)…
The second batch had the correct colour and flavour, but I have it on good authority that one could be held in tea for an entire minute, with no discernible disintegration (thank you Alex…).
The third batch though, is pretty good if I do say so myself! I favour a crunchy biscuit, so I’m very fond of them, but I haven’t tried dipping them in tea yet…
makes around 20
175 g granulated sugar
210 g gluten free flour
30 g cocoa powder
3/4 tsp baking powder
125 g vegetable fat
130 g salted peanuts
2 tbsp soy milk
Line 2 large trays with baking paper and preheat the oven to 190 degrees c.
Mix the sugar, flour, cocoa powder and baking powder together in a large bowl. Rub in the fat until well combined, and then add the peanuts and mix them in thoroughly.
Add the soy milk and bring the mixture together into a dough.
Roll the dough into 20 balls, mine were between 30 and 35 g each. Squash each ball gently in your palm to make a flattish biscuit, they will spread a tiny bit in the oven, but really not much.
Place the biscuits on the trays and bake for 15 – 18 minutes. The biscuits will be soft when they come out of the oven, so cool them on the trays.