125g Butter
2/3 Cup Chelsea Demerara Sugar
1 Egg
1 1/3 Cups Plain Flour
Pinch Salt
1 Teaspoon Bicarbonate of Soda
1/2 Teaspoon Cream of Tartar
1/2 Cup finely chopped Pecan Nuts
4 Tablespoons Chelsea Demerara Sugar, Extra
1 Teaspoon Ground Cinnamon
40 Pecan Nut Halves

Place butter, Chelsea Demerara Sugar and egg into a bowl and beat until creamy, approx 5 minutes.
Stir in sifted dry ingredients and chopped pecans and form into 40 small balls.
Combine the 4 tablespoons Chelsea Demerara Sugar with cinnamon on a platter and roll balls in mixture.
Place balls on lightly greased baking trays, flatten with a fork and place a peanut half in the centre of each.
Bake at 180C for 15 minutes, remove from oven and allow to cool on tray for 2 minutes before loosening with a metal spatula. 
Cool completely on trays.