150g butter
1/2 cup Chelsea White Sugar or Chelsea Raw Sugar
1 teaspoon vanilla essence
1 cup self-raising flour
1 cup shelled roasted peanuts, preferably unsalted

Cream butter and Chelsea White Sugar (or Chelsea Raw Sugar).  
Add vanilla essence, flour and peanuts.
Drop teaspoonfuls onto a well-greased or baking-paper-lined tray.
Bake for 15 minutes at 180°C.
Allow to cool a few minutes on the tray before removing to further cool on a wire rack.
Store in an airtight container.