125g butter
1 cup Chelsea LoGiCane™ Sugar
1 egg, beaten
2 tbsp cocoa
1 ½ cups self raising flour
½ tsp salt
¼ cup raw skinless peanuts, lightly toasted and chopped

Preheat oven to 170ºC and line two baking sheets with baking paper.
Cream butter and sugar then add the egg and beat to combine.
Sift cocoa, flour and salt together and fold into the butter mixture with the peanuts.
Roll into small balls (about 2 teaspoons full of mixture) and place on trays, press each ball flat with a flour-dipped fork.
Bake for 12-15 minutes.