Kate Fay has taken this beloved kiwi classic to the next level. Inspired by her mum's tried-and-true baking recipes, these nostalgic gluten-free peanut brownies are the Rolls-Royce version. Richly packed with premium Valrhona cocoa and chocolate for an irresistibly decadent treat.
Makes 36 biscuits
Ingredients
250g butter, melted
190g caster sugar
130g dark brown sugar
2 tsp Heilala pure vanilla paste
1 egg
1 egg yolk
170g Sabato Gluten-free flour by Kate Fay
50g maize cornflour
70g Valrhona cocoa powder
1 tsp GF baking powder
1 tsp baking soda
1 tsp Sal de Añana spring salt, plus extra for sprinkling
300g roasted, salted peanuts, roughly chopped
250g Valrhona Jivara or Dulcey fèves, chopped
In a large mixing bowl, beat the butter and sugars together until light and creamy. Add vanilla, egg and egg yolk, and beat until well combined.
Sift together the flour, cornflour, cocoa powder, baking powder, soda and salt and mix into the butter mixture until well combined. Add peanuts and chocolate fèves and mix briefly to incorporate.
Take two sheets of baking paper and place half of the mixture on each sheet. Form into logs about 4cm in diameter and roll up in the paper. Chill for an hour.
Preheat the oven to 160°C fan bake. Line a baking sheet with baking paper.
Cut dough into pieces weighing approximately 30g and place on baking sheet. Press down slightly and sprinkle with a little salt. Bake for 10–12 minutes, until set around the edges. If desired, you can reshape into rounds with cookie cutter while they are still hot from the oven. Leave to cooling on the baking sheet.
Recipe by Kate Fay
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