Sweet and salty peanut biscuits.
light muscovado sugar
self- raising flour
Beat soft butter with sugar, egg and vanilla seeds. Add flour and peanuts, combine weel.
Dough will be very soft, store in fridge for 30 minutes then scoop, on a baking tray lined with baking sheet, small balls of dough.
Bake at 370°F untill gold. Out of the oven cookies will be very soft, let them cool. When cooled biscuits will be very crumbly, they will be tougher after a day or two.