This is another recipe from my “Cakes, Pastries and Bread” book, as I work my way through the untried recipes. This time I followed the recipe exactly and the cookies were fantastic – great flavour and a lovely texture. For some reason the kids weren’t very keen on them, but happily, that left more for the grown ups!

Peanut Cookies

100g butter or vegan margarine

50g caster sugar

150g plain flour

Pinch of salt

A little milk (or vegan alternative) for brushing

50g peanuts roughly chopped

Set the oven to 180oC.

Cream the butter or margarine with the sugar until light and fluffy. Sieve in the flour and salt, then mix to a stiff dough. Turn on to a floured surface, knead lightly and roll out to 6mm thick.

Cut into circles with a 5cm cutter and place on greased baking sheets. Brush the biscuits with milk and sprinkle with the chopped nuts.

Bake in the oven for about 12 minutes or until crisp and golden brown. Leave on the sheets for a minute, then remove on to a wire rack to cool.