Cream the butter, sugar and peanut butter together by hand or in an electric mixer.

Add the honey and then the egg.

Mix together throughly.

Sift together the flour, soda and salt.

Add to the creamed mixture with the peanuts.

Mix together thoroughly, being sure to incorporate all the flour. It’s better to do this part with a wooden spoon.

Take a large piece of waxed or greaseproof paper or baking parchment and sprinkle a little flour on it. Flour your hands a bit as well.

Take half the cookie dough and put it in the centre of the paper.

Using the paper to help you, shape the dough into a log about 11 to 12 inches (28 to 30 centimetres) long.

Repeat with the rest of the dough using another piece of wax paper.

Wrap the dough up tightly in the paper or baking parchment.

Place the cookie dough logs in a plastic bag and put in the refrigerator for at least 6 hours or overnight. Later, or the next day, either freeze the dough, or bake it from chilled.

To bake, Preheat the oven to 350℉ (about 160℃ for a fan oven).

Slice the cookie logs into slices just a bit less than one quarter inch thick (about half a centimetre) and place on baking sheets. They don’t spread all that much, but be sure to space them at least an inch apart.

Each log will make about 15 to 20 cookies depending on how thick you slice them.

Bake the cookies for 8 to 10 minutes from chilled (or 11 to 14 minutes from frozen) until they are lightly golden.

Remove the baking sheets from the oven and leave the cookies to cool for five minutes before attempting to remove them.

Carefully remove the cookies from the baking sheets and cool on a wire rack.

Store in a sealed container for up to 4 days.