Peanut, cherry and fudge cookies recipe
 Nutty, chewy, sweet and gooey, these peanut, cherry and fudge cookies are perfect for a picnic – or for afternoon tea whatever the weather. For this recipe you will need a 6–7cm/2½–2¾in cookie cutter. 125g/4½oz butter, softened100g/3½oz soft light brown sugar100g/3½oz granulated sugar125g/4½oz peanut butter (crunchy or smooth)1 free-range egg1 tsp vanilla extract150g/5½oz plain flour, plus extra for dustingpinch bicarbonate of sodapinch baking powderpinch salt75g/2¾oz salted roasted peanuts, coarsely ground 100g/3½oz dried cherries, soaked in warm water and dried100g/3½oz fudge, chopped into small pieces, or chocolate chips (optional) 125g/4½oz butter, softened 100g/3½oz soft light brown sugar 100g/3½oz granulated sugar 125g/4½oz peanut butter (crunchy or smooth) 1 free-range egg 1 tsp vanilla extract 150g/5½oz plain flour, plus extra for dusting pinch bicarbonate of soda pinch baking powder pinch salt 75g/2¾oz salted roasted peanuts, coarsely ground 100g/3½oz dried cherries, soaked in warm water and dried 100g/3½oz fudge, chopped into small pieces, or chocolate chips (optional) Method Preheat the oven to 170C/150C Fan/Gas 3½. Line a baking sheet with baking paper. Using an electric whisk, beat the butter and both sugars together until light and fluffy. Beat in the peanut butter, followed by the egg and vanilla extract. Add the flour, bicarbonate of soda, baking powder and salt and mix to form a soft dough. Fold in the peanuts, cherries and fudge or chocolate chips, if using. On a lightly floured work surface, gently roll out the dough to about 1cm/½in thick. Using a cookie cutter, stamp out the cookies and place on the prepared baking sheet. Bake for 15 minutes or until lightly browned and slightly puffed up. This timing gives fairly soft and chewy cookies; if you want them crisper, bake for a further 3–5 minutes.Leave to cool on the baking sheet for 5 minutes, then transfer to a wire rack and leave to cool completely. Preheat the oven to 170C/150C Fan/Gas 3½. Line a baking sheet with baking paper. Preheat the oven to 170C/150C Fan/Gas 3½. Line a baking sheet with baking paper. Using an electric whisk, beat the butter and both sugars together until light and fluffy. Beat in the peanut butter, followed by the egg and vanilla extract. Add the flour, bicarbonate of soda, baking powder and salt and mix to form a soft dough. Fold in the peanuts, cherries and fudge or chocolate chips, if using. Using an electric whisk, beat the butter and both sugars together until light and fluffy. Beat in the peanut butter, followed by the egg and vanilla extract. Add the flour, bicarbonate of soda, baking powder and salt and mix to form a soft dough. Fold in the peanuts, cherries and fudge or chocolate chips, if using. On a lightly floured work surface, gently roll out the dough to about 1cm/½in thick. Using a cookie cutter, stamp out the cookies and place on the prepared baking sheet. On a lightly floured work surface, gently roll out the dough to about 1cm/½in thick. Using a cookie cutter, stamp out the cookies and place on the prepared baking sheet. Bake for 15 minutes or until lightly browned and slightly puffed up. This timing gives fairly soft and chewy cookies; if you want them crisper, bake for a further 3–5 minutes. Bake for 15 minutes or until lightly browned and slightly puffed up. This timing gives fairly soft and chewy cookies; if you want them crisper, bake for a further 3–5 minutes. Leave to cool on the baking sheet for 5 minutes, then transfer to a wire rack and leave to cool completely. Leave to cool on the baking sheet for 5 minutes, then transfer to a wire rack and leave to cool completely.