Heat your oven to 350°F (fan-assisted convection). Meanwhile, line a baking tray with baking paper, or a silicon mat

In a large bowl, stir together the peanut butter, all-purpose flour, caster sugar, salt, baking powder, and peanut oil with a spatula until the dough comes together and there are no streaks of flour. The dough should be thick but malleable in your hands. If it sticks to your hands, add a bit more peanut oil to it, one teaspoon at a time.

Divide out the dough into 12g portions. You should end up with around 35 pieces. Then, roll each piece of rough in the palms of your hands to shape it into little spherical balls, then place it on the lined baking tray, leaving at least a 1-inch gap between each ball. (They won’t expand too much but this is just to make sure there’s good airflow and the cookies get heated and baked evenly.) Get your roasted peanuts, and press one into the centre of each dough ball, squishing and flattening them a little.

For the eggwash, beat the egg in a bowl until there are no streaks of egg white. Then, brush a gently coating of eggwash on top of each cookie. Bake the cookies for 16-18 minutes, until they’re nicely bronzed, just a shade darker than the peanut butter you started out with. When done,

These peanut cookies are excellent warm out of the oven, but keeps for up to 2 weeks in an airtight container.