Now, I will admit, these biscuits are better made in a more sturdy shape - round or square would be perfect. They are so light and buttery that I did find the legs and arms snapped off a few of bears when transferring them to my trays. Aside from that, they taste amazing and they do keep some of the texture of the peanut butter.
120g plain flour
1/2tsp baking powder
50g caster sugar
50g unsalted butter, diced
4tbsp crunchy peanut butter
Pre-heat your oven to 160c and grease/line your baking trays.
Tip all the ingredients in a mixing bowl and then use your hands to rub the butters into the dry ingredients.
When it starts to come together into a dough, knead it around the bowl for a couple of minutes until everything is well combined.
Lightly dust your work surface with flour and roll out the dough to the thickness of a £1 coin. Use your cookie cutter to cut out your biscuits, re-rolling any off cuts until all the dough is used up.
Place your biscuits on your prepared baking trays and bake for 10-12 minutes, until golden. They will still be a little soft, but will firm as they cool.
Once firm, move to a wire rack to cool completely. You could drizzle a little chocolate over the cooked, cooled biscuits if you wanted to add a little something extra too.