Ingredients

200g Butter

3/4 cup Brown Sugar

1 tsp Vanilla Essence

3/4 cup Smooth Peanut Butter

1 1/2 cups Plain Flower

1 cup Self Raising Flour

200g packet Scorched Peanuts, Roughly Chopped

Preparation

  1. Preheat oven to 160C or 140C fan forced oven, and line 2 baking trays with non-stick baking paper. Using electric beaters, beat butter, sugar and vanilla in a large bowl until light and creamy. Beat in peanut butter.

  2. Sift flour over butter mixture and use a non-serrated knife to mix through with the knife.

  3. Roll heaped tablespoons of dough into balls and place onto prepared trays. Flatten to about 1.5cm. Bake for 15 minutes, until lightly golden underneath - they will still be soft.

  4. Leave on trays for 5 minutes, then transfer to a wire rack to cool.