1 Preheat oven to 180C. Grease or line a baking tray. Cream the butter and sugar until pale. Roughly chop the peanuts and stir through. Mixin the espresso.
2 Fold through the flour and cinnamon. Using your hands, roll the dough into balls, arrange on the baking tray and press with a fork dipped in a little flour.
3 Bake for 15-20 minutes or until golden. Let cool for 5 minutes before transferring to a cooling rack.
