Peanut Butter and Condensed Milk Cookies
with spelt and stoneground wholemeal
This recipe creates deliciously sweet and nutty cookies with a soft, cakey texture. I use a blend of our traditional organic stoneground wholemeal flour with our organic white spelt flour, for a soft dough with extra flavour from the wholemeal. You could substitute plain flour for the spelt and wholemeal if needed.
I think these are at their best when still a little warm from the oven, with melted chocolate chips.
Makes 22 cookies
