Ring Shortbread Cookies with Peanuts

In a deep mixing bowl, cream together 200g of soft butter, 125g of sugar, and 1 teaspoon of vanilla extract using a spoon or mixer.

Incorporate the whole egg into the creamy mixture, blending well.

In a smaller bowl, combine 375g of flour with 1/4 teaspoon each of baking powder and salt, mixing thoroughly.

Add the flour mixture into the butter mixture until well combined and smooth.

Wrap the prepared dough in plastic wrap and refrigerate for 30 minutes to firm up.

Chop 200g of peanuts or any other nuts you prefer.

If they are not already roasted, toast them slightly to bring out their flavor.

Preheat the oven to 190°C.

Start shaping the cookies by gently pressing and flattening the dough, mending any cracks as they appear.

Dust your work surface with flour and roll out the dough to about 5-6 mm thick.

Cut out 8-10cm circles using a wider cup or glass. If available, use a cutter with jagged edges to enhance the cookie edges.

Re-knead the remaining dough scraps, roll them out, and continue cutting more biscuits.

Using a lid from a water bottle, cut out the center of each dough circle to create ring shapes.

Brush each ring with raw egg white.

Press the sticky side of each ring into the chopped peanuts to coat.

Optionally, add more peanut pieces on top for a richer nut layer.

Arrange the prepared rings on baking trays.

Bake in the preheated oven for 15 minutes, or until they begin to brown slightly.

Let the cookies cool completely after baking, then serve and enjoy with family and friends.