• 170 g (185 ml) butter
• 200 g (250 ml) brown sugar
• 5 ml vanilla essence
• 1 egg
• 285 g chunky peanut butter
• 260 g (465 ml) cake flour
• 5 ml bicarbonate of soda
Preheat the oven to 180ºC. Place the butter, brown sugar and vanilla in a medium-sized mixing bowl and mix with an electric beater until light and creamy. Add the egg and 185 g of the peanut butter and mix well. Add the flour and bicarbonate of soda. Mix to a soft biscuit dough. Roll into small balls of about 25 g each. Line a baking tray with baking paper and spray with non-stick spray. Place biscuits about 2 cm apart. Flatten slightly with your fingers to a thickness of about 5 mm. Spread some more peanut butter on each biscuit. Bake for 12 – 15 minutes or until golden brown. Allow to cool. Store in an airtight container.