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Cream the grass-fed butter + raw brown sugar together until light + fluffy, then beat well with the pasture-raised egg + vanilla extract.
Gently fold in the organic cake flour, bicarbonate of soda, baking powder, + crunchy peanut butter, kneading until a smooth dough forms.
Roll the dough into balls, roughly the size of a whole walnut.
Place them onto a lined baking tray + press down firmly with a fork to create that classic heritage pattern.
Bake at 180°C for 15 - 20 minutes until the edges are golden, crisp, + beautifully fragrant.