Biscuits with peanut butter and cocoa spread

Steps

1. Beat the butter with the sugar until pale, then add the egg yolk. Stir in the flour. Form the dough into a ball.
2. Take a piece of dough about the size of a large walnut and roll it into a sausage shape. Flatten it to a thickness of 7 mm using a rolling pin. Make an indentation along the biscuit with your finger or the tip of a butter knife.
3. Shape cookies with the remaining dough and place them on a baking sheet lined with parchment paper. Bake for 10 minutes at 200°C.
4. While the shortbread cookies are baking, chop the peanuts with a knife. Remove the baking sheet from the oven and let them cool. Then top them with Bonne Maman peanut and cocoa spread.