These are really good stuff, after these you just don't want to have those ordinary kind of chocolate cookies.
Molasses and muscovado natural unrefined cane sugar have got a slight bitterness so it goes so well here. Yes, Dan is right ,"the lemon brightens the flavour on the first bite, while the cocoa helps to push aftertaste towards chocolate"...
We all enjoyed and kept having it more and more, never enough for us.
Recipe from: Dan Lepard ( The Guardian)
Ingredients
75g unsalted butter, softened
50g crunchy peanut butter
225g muscovado / dark molasses sugar
1 good tablespoon black treacle or molasses
Finely grated 1 lemon zest ( I substitued with 1 and 1/2 teaspoon lemon juice)
1 large egg
200g plain flour
1 tablespoon cocoa
1 teaspoon bicarbonate of soda
175g salted peanuts
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| Main ingredients |
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| Look at the generous peanuts used here......my favourite! |
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| teaspoon size round dough balls |
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Method
1. In a large mixing bowl, beat together the butter, peanut butter, sugar, treacle ( I used molasses) and lemon until smooth. Add egg and beat in really well. Add flour, cocoa and soda, mix until the soft dough is smooth, stir in peanuts.
2. Heat oven 180C (160C fan assisted) 350F/ gas mark 4. Make round teaspoon-sized dough balls, sit them on tray, spaced 5 cm apart, bake for 12-14 minutes, until puffed.
3. Remove tray from oven, leave 5 minutes to set slightly, using a spactula transfer cookies to a wire rack to cool.
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