Ingredients

• 125 g butter, softened

• 100 g soft light brown sugar

• 100 g granulated sugar

• 125 g peanut butter

• 1 large egg

• 1 teaspoon vanilla extract

• 150 g plain flour, plus extra for dusting

• A pinch bicarbonate of soda

• A pinch baking powder

• A pinch of salt

• 75 g roasted peanuts, coarsely ground

• 100 g dried cherries, soaked in warm water

• 100 g fudge, chopped into pieces, or chocolate chips

Method

Preheat the oven to 170°C. Line a baking sheet with baking paper. Using an electric whisk, beat the butter and both sugars together until light and fluffy. Beat in the peanut butter, followed by the egg and vanilla extract. Add the flour, bicarbonate of soda, baking powder and salt and mix to form a soft dough. Fold in the peanuts, cherries and fudge or chocolate chips. On a lightly floured work surface, gently roll out the dough to about one cm thick. Using a cookie cutter, stamp out the cookies and place on the prepared baking sheet. Bake for 15 minutes or until lightly browned and slightly puffed up. This timing gives fairly soft and chewy cookies; if you want them crisper, bake for a further five minutes. Leave to cool on the baking sheet for five minutes, then transfer to a wire rack and leave to cool completely.