© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

These peanut cookies have a crazy secret ingredien that helps intensiy the flavour --you?ll never guess the ingredient. No, it's not mashed banana. No, it's not quinoa. It's tomato paste. It might sound gross, but these cookies are chunky, nutty, chewy and taste amazing. My husband had 3 at one go and still had no idea that there's tomato paste in it.

I actually found this recipe on GoodFood, but tweaked the original recipe slightly and used a blend of white spelt flour and light rye flour instead of plain flour. A tip from my favourite baker Dan Lepard: If you want to test the flavours before committing to a whole batch, you can halve the recipe ? just beat the egg and weigh to divide it.
100 g White spelt flour
80 g Light rye flour
1 tsp Baking powder
2 tsp Chopped fresh rosemary leaves
130 g Unsalted butter, softened
50 g Peanut butter, smooth or crunchy
30 g Tomato paste
20 g Lightly alkalized cocoa powder
200 g Coconut sugar (or brown sugar)
1 Egg, medium
150 g Roasted salted peanuts, plus extra to finish

Combine together the white spelt flour, light rye flour, baking powder and chopped rosemary in a bowl.
Put the softened butter, peanut butter, tomato paste, cocoa powder and coconut sugar in a mixing bowl and beat until smooth. Beat in the egg.
Add in the flour mixture and mix evenly to a...