Instructions: Crush peanut bars.

Beat butter, peanut butter and sugars in small bowl with electric mixer until light and fluffy; add egg and beat until combined.

Stir in half the sifted dry ingredients, scorched peanut bars, then remaining dry ingredients and mix well.

Shape dough into a log about 5cm in diameter, wrap in foil and refrigerate about 1 hour until firm.

Remove foil, and cut log into 1cm thick rounds. Place rounds about 5cm apart onto greased oven trays.

Bake cookies in a moderate hot oven (350F) for about 12 minutes or until browned. Stand 5 minutes before lifting onto wire racks to cool.

Serve with afternoon tea.

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