50 g soft butter
50 g light muscovado sugar
25 g golden caster sugar
100 g chunky peanut butter with no added sugar
3 tsp canola oil, plus 2 tsp
1 medium egg, beaten
½ tsp vanilla extract
140 g plain flour
½ tsp baking powder
¼ tsp bicarbonate of soda
25 g oven-roasted unsalted peanuts, roughly chopped
- Line a large baking sheet with baking parchment. Heat oven to 180C/160C fan. In a bowl, beat together the butter, both the sugars and peanut butter with a wooden spoon until light and well blended. Beat in all the oil, then the egg and vanilla extract. Combine the flour, baking powder and bicarbonate of soda, then stir this into the mixture, half at a time, along with the peanuts, to make a soft dough. Shape the dough into a log shape, wrap in baking parchment and chill for 30 mins.
- Slice the dough into 20 even-sized pieces, then shape and roll each piece between your hands into small balls. On your work surface, flatten each one with your fingers into a 6cm circle, smoothing the tops and neatening the edges. Place them 2.5cm apart on the lined baking sheet (bake in batches if necessary). Press them gently with the back of a fork to make a pattern of lines.
- Bake for 10-12 mins or until pale golden. Transfer to a wire rack to cool.