Add the soft unsalted butter to a large mixing bowl and pour in the brown (or caster) sugar.

Stir well into a creamy mixture. Then add the egg.

Stir well again. Pour in the sifted pastry flour, the baking power and the baking soda. Add a pinch of salt as well.

Stir the ingredients well until you end up with a firm cookie batter. Then add the peanut butter.

Stir well. Pour in the crushed salted peanuts.

Combine all the ingredients. Let the cookie dough rest in the fridge for 30 minutes. Then divide the dough into 18 even portions and roll them into little smooth balls. Place them on a baking tray lined with baking paper and place the dough balls in the fridge for another 30 minutes.

Press the dough balls down with a fork making the traditional cross imprints. Bake the peanut cookies (you can bake the cookies in batches if necessary) in a preheated oven at 356°F (180°C) for 20 minutes. Carefully remove the baked cookies from the hot oven. They will still be a little soft to the touch but they will set once the cookies cool down. Bake another batch of cookies.