Mexican peanut biscuits

Babiche Martens

Makes 12-16 biscuits, depending on size.

Ingredients

100 g	Butter
100 g	Brown sugar
100 g	Salted and roasted peanuts (Main)
2 tsp	Instant coffee
150 g	Self raising flour
1 tsp	Ground cinnamon

Directions

1. Preheat oven to 180C. Grease or line a baking tray. Cream the butter and sugar until pale.
2. Roughly chop the peanuts and stir through. Mix in the espresso.
3. Fold through the flour and cinnamon. Using your hands, roll the dough into balls, arrange on the baking tray and press with a fork dipped in a little flour.
4. Bake for 15-20 minutes or until golden.
5. Let cool for 5 minutes before transferring to a cooling rack.