Cream sugar, peanut butter and butter together until mixture is soft and fluffy. Beat in the egg. Roughly chop the peanuts (or use sprinkling nuts so you don't have to do any chopping) and stir them into the mixture to make a fairly firm dough.
Divide the dough into 28 even-sized pieces and roll each into a ball. Arrange the balls on lightly greased baking sheets, allowing plenty of room for spreading.
Criss-cross each one with the prongs of a fork, dipping them in flour to prevent sticking.
Bake biscuits in a moderate oven (180°C) for about 20 minutes or until golden brown. Lift biscuits onto a wire rack to cool, using a palette knife.
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