Peanut and Chocolate Cookies

• 110g (4oz) plain flour
  
• ½ teaspoon bicarbonate of soda
  
• 110g (4oz) butter, softened
  
• 110g (4oz) light brown sugar
  
• 1 egg
  
• 1 teaspoon vanilla essence
  
• 225g (8oz) crunchy peanut butter
  
• 50g (2oz) dark chocolate, chopped

Use a food processor to combine all the ingredients, except the peanut butter and chopped chocolate, until smooth and then add the chocolate and 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. Lay out a piece of baking parchment paper 30cm wide and place the mixture across it in a rough cylinder. Roll the paper around it and roll gently to a perfect cylinder. Chill until very firm. Preheat the oven to 180C (350F, Gas mark 4). Unwrap the dough and cut it into rounds about 1cm thick. Bake in the oven for 12-15 minutes until lightly coloured. Transfer to cooling rack.