These peanut cookies contain no egg in the batter. I only used a little beaten egg on top to get that golden glaze finish. You may choose not to do it if you wish. It will not in any way alter the lovely taste of this cookie.
2 oz / 50 g butter
3 oz / 90 g flour
pinch of salt
2 tablespoons peanut butter
3 tablespoons light brown sugar
2 tablespoons icing sugar
3 tablespoons of milk
a handful of roasted peanuts, skin removed and halved
Sift the flour and salt into a mixing bowl. Rub the butter into the flour until crumbly. Sift in the icing sugar and stir in the brown sugar. Mix well. Add the peanut butter and mix well. Add milk to combine it all together. Knead to a soft dough. Wrap in cling plastic and chill for 15 minutes. Heat oven to 180 C/ 350 F.
Remove dough from fridge. Knead a little to make it pliable. Roll small amounts of dough (size of a cherry) place on a lightly greased baking tray. Press down to flatten cookie balls just a little (never mind if there a a few cracks). Place half of a peanut on top each cookie. Brush with beaten egg (or just egg yolk).
Bake in hot oven for 18 to 20 minutes. Leave to cool on tray for 5 minutes and then remove to a wire rack to cool completely before storing in an air tight container.