Salty Peanut Biscuits
Introduction
You know how you are always tempted to eat a biscuit while it is still warm from the oven because waiting for them to cool seems to take forever? Well, I’m telling you these biscuits are worth the wait as they are best eaten cold, so be patient.
Serves: Makes 30–35 biscuits
Ingredients
240g (450 oz) raw peanuts with skins on
2 tsp vegetable oil
1 tsp salt
240g butter(450 oz), softened
240g (450 oz) brown sugar
1 Tbsp instant coffee dissolved in 2 Tbsp hot water
330g (625 oz) self-raising flour
1 tsp cinnamon
Method
1 Preheat the oven to 180°C (350°F) .
2 Place the peanuts in a small roasting dish and toss with the oil and salt. Roast for 25 minutes, stirring from time to time until they have turned dark golden-brown. Set aside
to cool.
3 Preheat the oven once more to 180°C (350°F).
4 In an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the coffee and then mix in the flour and cinnamon until just combined.
Lastly pour in the roasted peanuts, ensuring that you scrape in all the salt as well. Mix until the nuts are evenly spread throughout the mixture.
5 Using wet hands, form the dough into golf ball size balls. Place onto baking trays lined with baking (parchment) paper, leaving a good space in between each ball, then use a fork dipped in water to
press each one down to 1cm thick.
6 Bake for 12 minutes, then transfer to a cooling rack. Once the biscuits are cool, store in an airtight container.
Comfort Cooking: Enough for leftovers and lazy days in Kiwi homes, by Wendy Morgan, published by Bateman Books, RRP $45, release date July 2025