Makes about 24 biscuits

  • 110g (4oz) plain flour
  • ½ tsp bicarbonate of soda
  • 110g (4oz) softened butter
  • 110g (4oz) light soft brown sugar or caster sugar
  • 1 egg
  • 1 teaspoon vanilla essence
  • 225g (8oz) crunchy peanut butter

Use a food processor to combine all the ingredients together, except the peanut butter, until smooth then add the peanut butter until just blended in.

Instead of using a food processor, which is much quicker, you can use a wooden spoon to cream the butter and sugar together then add the remaining ingredients.

Place the mixture onto a sheet of greaseproof paper and roll into a cylinder shape, about 5cm in diameter. Chill in the refrigerator for at least 30 minutes (longer the better).

Preheat the oven to 180C (350F, Gas mark 4). Cut the roll into slices about 1cm thick and place on buttered baking sheets.

Bake for about 12-15 minutes, or until golden brown. Cool on a wire rack.