Roasted peanut, rosemary and tomato cookies
Yes, sweet tomato baking is a thing. Try my tomato and rosemary twist on mum's childhood favourite from New Zealand. Well-roasted peanuts work best, so if they look insipid give them a blast in a moderate oven until they are a rich dark golden colour.
Ingredients
130g unsalted butter, softened
50g peanut butter, smooth or crunchy
30g tomato paste
20g cocoa powder
250g brown sugar
1 egg (60g)
180g plain flour
1 tsp baking powder
2 tsp chopped fresh rosemary leaves
150g roasted salted peanuts, plus extra to finish
Method
1. Put the butter, peanut butter, tomato paste, cocoa and brown sugar in a mixing bowl and beat until smooth. Beat in the egg, then add the flour, baking powder and rosemary and mix evenly to a soft dough. Mix in the peanuts then spoon into 40 gram balls onto a tray, spaced five centimetres apart. With a fork dipped in water, press the dough balls out flat to about peanut thickness.
2. Sprinkle a few extra peanuts on top of each to decorate.
3. Bake for 15 minutes then transfer to a cooling rack and leave until cold.
Tip: 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.
If you like this recipe, try my chocolate tomato muffins with coffee glaze.
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