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IMG_5816 - CopyThese biscuits are crunchy when they cool and are so good dipped in tea! This is a super easy recipe to make and can be adapted to taste or made into peanut brownies instead. The Edmonds cookbook is my source once again although a couple of the measurements have been altered slightly. It’s actually their peanut brownie recipe. As always, enjoy!


125g butter, softened
1c sugar
1 egg
1½c plain flour
1tsp baking powder
⅓c cocoa
1c chocolate chips (or roasted peanuts, if you’re that way inclined)


Finished mixture ready to be rolled into balls



1. Cream butter and sugar by beating them together for at least one minute until they are light and fluffy.
2. Add the egg and beat well.
3. Add flour, baking powder and cocoa and mix into the creamed mixture.
4. Mix in the chocolate chips.
5. Roll tablespoonsful of mixture into balls and place on an oven tray lined with baking paper, or greased. Leave a couple of centimetres between each ball so they have room to expand, otherwise you’ll end up with a sheet of cookie – although that might not be such a bad thing!
6. Flatten slightly with a fork.


Ready to go into the oven once the last few are fork-flattened

7. Bake at 180°C for 15 minutes or until cooked*. Makes 30 biscuits.
* A good way to tell that they’re cooked is by trying to lift a biscuit off the tray by lifting the biscuit at the edge. If it lifts cleanly away then it’s cooked. If it bends or breaks, then it’s too soft and needs to be cooked longer. 


These are the peanut brownie version – the chocolate chippies got eaten too quickly! (Note the expansion that occurred)