Delicious Monkey Nuts Biscuits – A Recipe to Love

Some recipes are more than just a sweet treat—they’re a connection to family memories. Monkey Nuts is one of those recipes for me. It’s an easy biscuit my mum thought was good enough to write out by hand into one of her old recipe books, and after baking them myself, I can see why. They are crisp, flavourful, and the peanuts add texture and depth to the flavour.

Curious about the name, I did a little digging. “Monkey Nuts” traditionally refers to peanuts still in their shells, though it’s also the name of an Australian company (monkey nuts Australia) that makes small-batch peanut butter using locally grown peanuts. Either way, it’s a fun name for a delicious, nutty biscuit that’s simple to make and full of old-fashioned charm.

These biscuits have just the right balance of sweetness, crunch and coconut flavour. I’ve enjoyed them with coffee, tea, and even while wandering around the backyard. They’re quick to make and even quicker to disappear!

Ingredients – makes 24 biscuits

• 125g butter
• 1 cup sugar
• 1 egg
• 1 cup desiccated coconut
• 1 cup self-raising flour
• 2 teaspoons cocoa powder
• ½ cup roasted peanuts (or walnuts) – see note
• ½ teaspoon vanilla

Instructions

1. Preheat oven to 150°C (325°F).
2. Grease a biscuit tray, line with baking paper, or use non-stick mat.
3. Cream butter and sugar together until light and fluffy.
4. Add the egg and mix well.
5. Stir in remaining ingredients until fully combined.
6. Drop tablespoonfuls of dough onto the tray.
7. Bake for 15 minutes or until golden.
8. Leave to cool on the tray for 5 minutes, then transfer to a wire rack.
9. Store in an airtight container.

Note: The original handwritten recipe used roasted peanuts, but some online versions use raw nuts. Next time, I might try raw nuts for a simpler option.

To roast peanuts: Spread them in a single layer on a tray and roast at 180°C (350°F) until dry and fragrant, turning every 4–5 minutes.

Baking Tips

• For a richer flavour, substitute brown sugar for white sugar.
• Swap peanuts for walnuts or macadamias for variety.
• Add a few chocolate chips for extra indulgence.
• Store in and airtight container for up to 5 days.
• Keep a batch in the freezer — they defrost beautifully for surprise visitors.

Serving Suggestions

• Enjoy warm from the oven with a cup of tea or coffee.
• Pack a few in a lunchbox for a homemade treat.
• Stack and tie with string for a thoughtful edible gift.
• Crumble one over vanilla ice cream for a nutty dessert twist.

Fun Facts about Peanuts

• Peanuts are not nuts. They are legumes, belowing to the same family as peas and beans, and they grow underground.
• They can be eaten raw, roasted, boiled, or processed into products like peanut butter, oil, and flour.
• Great source of plant-processed protein.
• High in healthy unsaturated fats.
• Good source of fiber and various amino acides
• They are used in many culinary applications, such as snacks, sauces and desserts.
• Peanut plants are also used as animal feed.

If you like these, try my recipe for Cumin Cookies. Quite different, and taste delicious too.

Recommendations for Your Baking Adventures

Bakemaster Non-Stick Oven Tray (Amazon) – available in a range of sizes

Non-Stick, Food Safe, Silcone Baking Mat (Amazon) – I always use these mats. They guarantee the biscuits won’t stick and are easy to wash.

Mixing Bowls with Non-slip Bottoms (Amazon) – Non-slip mixing bowls make baking so much easier.

Ceramic Tea Pot Set (Amazon) – available in black or white, this set has modern, simple lines, wooden handles, a 1000ml teapot and 4 cups (300ml) with 4 wooden saucers

Images

• Photos by Anne
• Drawings by John

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