Cocoa and Peanut Biscuits

MarmitaReviews(1)
Charlotte W.: "These biscuits have many uses at our house. We se…" Read More
9Ingredients
190Calories
35Minutes

Rich and nutty, sweet and salty, soft and crunchy this recipe for Cocoa and Peanut Biscuits is a keeper. Rich chocolate biscuits made with cocoa powder and sweetened brown sugar feature chopped peanuts for a bit of crunch with each bite. This recipe calls for vanilla extract. You can either purchase vanilla extract at your local grocery store or make it yourself. Bake time is 20 minutes. Serve as an afternoon snack or as an accompaniment to a post-dinner cup of tea.

Ingredients

  • 150 grams flour (without yeast)
  • 30 grams cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 75 grams dark brown sugar
  • 1 egg
  • 1 tablespoon vanilla extract (homemade)
  • 100 grams peanut
  • 100 grams butter

Directions

  1. Preheat the oven to 170ºC.
  2. In a bowl, mix the flour, cocoa, baking soda, and salt.
  3. Beat the butter and the sugar in a blender until smooth, then add the egg and vanilla extract. Mix well.
  4. Add the flour mixture, and mix again.
  5. In a mortar, coarsely break the peanuts, and add to the batter.
  6. Use an ice cream scoop to spoon out 12 equal pieces on a baking tray lined with parchment paper, spaced 6 inches apart.
  7. Bake for 20 minutes, or until toothpick inserted in the middle comes out clean and dry.
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NutritionView more

190Calories
Sodium11%DV260mg
Fat18%DV12g
Protein10%DV5g
Carbs6%DV19g
Fiber8%DV2g

PER SERVING *

Calories190Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat5g25%
Trans Fat
Cholesterol35mg12%
Sodium260mg11%
Potassium130mg4%
Protein5g10%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate19g6%
Dietary Fiber2g8%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Charlotte W. 5 Jul 2015
These biscuits have many uses at our house. We serve them with a breakfast as a side to sweet, maple bacon and eggs. For lunch, we open them and spread with cream cheese and peanut butter.