1 ½ teaspoons baking powder
½ teaspoon salt
½ cup (45g) cocoa powder
100g light brown sugar
2 tablespoons golden syrup – I used corn syrup
3 tablespoons canola oil
2 large eggs
2 teaspoons water
1 teaspoon vanilla extract
80g roasted, salted peanuts
80g dark chocolate chips
granulated sugar, for sprinkling
generous 1/3 cup peanut butter (crunchy or smooth)
In a large bowl, mix together the flour, baking powder, salt, cocoa and sugar. Set aside.
Put the golden syrup, oil, eggs, water and vanilla in another bowl and whisk to combine. Add t the dry mixture and stir until just combined (my dough here was very dry and crumbly, so I added another egg and 1 tablespoon oil).
Add the peanuts and chocolate and mix until evenly distributed. Form the dough into a ball, wrap in plastic wrap and refrigerate for 1 hour before proceeding.
Preheat the oven to 145°C/290°F. Line a large baking sheet with baking paper.
Sprinkle a work surface liberally with sugar. Place the dough onto the sugar and flatten roughly with your hands. Dot spoonfuls of peanut butter all over the dough and lightly roll the dough into a log about 6cm (2½in) wide and 2cm (1in) high. Try to encase the peanut butter inside the log to avoid it from burning.
Transfer the dough log to the prepared baking sheet. Bake it for 25-40 minutes until the top is completely hardened, and when tapped, feels sturdy and not squishy inside. Remove from the oven and let cool for 20 minutes.
Turn the oven to 135°C/265°C. Line a large baking sheet with baking paper.
Slice the cooled log, diagonally, into 1cm (½in) slices. Lay all the slices flat on the prepared sheet and bake for 10-15 minutes until nice and dry, turn all the biscotti over bake for another 10-15 minutes on that side. Cool completely on the sheet.
Store in an airtight container. The biscotti will keep for up to 1 month.
Makes about 30 – I made the exact recipe above and got 22
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