Preheat the oven to 180C/ 350F.
Cream the butter and the sugar until light and fluffy.
Add the egg and beat well.
Sift the cocoa and baking powder.
Add the dry ingredients.
Mix well. You need a good strong arm to stir this mixture.
Roll tablespoonfuls of mixture into balls.
Place on a tray lined with baking paper.
Flatten with a wet fork.
Bake at 180C/ 350F for 15 minutes or until cooked.
Transfer the biscuits to a rack to cool.
After writing this out I realised that I made this without any salt! I should read slower and pay attention. They turned out really well. The best ever. I wonder if it has to do with less humidity in the air or it’s just me! Or the fact that I doubled the recipe. Freeze half the cooked biscuits and bring them out when you need.
I use a fan bake electric oven and it took 14 minutes for mine to be done. I like them crunchy.
Best eaten still warm but you knew that.
Edmond’s Cookery Book, p59, Peanut Brownies
I use wholemeal flour instead of plain flour and raw sugar instead of white granulated sugar.