Whole Wheat Biscuits with Peanuts and Raisins

It makes 30 biscuits and takes 10 minutes preparation + 15 minutes cooking.

Ingredients

• 125 g (½ cup + 2 tbsp) butter
• 100 g (½ cup) cassonade (brown sugar)
• 1 egg
• 113 g (¾ cup + 2 tbsp) whole wheat flour
• 12 g (2 tsp) baking powder
• 113 g (¾ cup) all-purpose flour
• 7 ml (1½ tsp) cocoa powder
• 80 g (⅓ cup) raisins (blonds – golden raisins)
• 80 g (⅓ cup) peanuts (arachides), roughly chopped

Instructions

1. Preheat the oven to 190 °C (375 °F). Lightly butter two baking sheets.
2. Melt the butter in a large saucepan. Remove from heat and let it cool slightly until lukewarm.
3. Add the egg and brown sugar to the melted butter, beating well with a wooden spoon until combined.
4. Sift the whole wheat flour, all-purpose flour, baking powder and cocoa powder together. Add them gradually to the butter mixture, mixing well. Then stir in the chopped peanuts and raisins until evenly distributed.
5. Drop small spoonfuls (about 1 teaspoon each) of the dough onto the prepared baking sheets, spacing them apart. Flatten each biscuit lightly with the back of a spoon or your fingers.
6. Bake for 12 to 15 minutes, or until the biscuits are lightly golden and firm to the touch. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.