If you’re a peanut addict, you’ll agree that there’s simply no point having a peanut cookie that isn’t chock-full of peanuts, and this one fits the bill nicely. Give these scrumptious bakes a go this weekend and celebrate National Biscuit Day!
85 g/6 tablespoons butter
150 g/¾ cup Demerara/turbinado sugar
1 egg, beaten
150 g/1 cup plus 2½ tablespoons plain/all-purpose flour
A pinch of salt
150g/1 cup salted peanuts
2 baking sheets lined with baking parchment
MAKES ABOUT 20
Preheat the oven to 180°C (350°F) Gas 4.
Beat the butter and sugar together in a large mixing bowl until smooth. Add the egg. Stir in the flour and salt and work everything together to form a smooth dough. Add the peanuts and work gently but thoroughly into the dough until evenly incorporated.
Form the mixture into balls the size of walnuts and arrange them on the prepared baking sheets, leaving a little space for spreading between each one. Flatten the cookies slightly with the tines of a fork.
Bake in the preheated oven for about 10 minutes, until golden and firm.
Leave to cool on the baking sheets for 5 minutes, before transferring to a wire rack to cool completely. Store in an airtight container or cookie jar and eat within 5 days.