1¼ cups icing sugar
45 grams good-quality cocoa
45 grams butter, melted
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