Roasted peanut, rosemary and tomato cookies

From Dan: 'You can add chopped sprigs of rosemary to make them more Instagrammable but, trust me, they're a bit weird to ...
From Dan: 'You can add chopped sprigs of rosemary to make them more Instagrammable but, trust me, they're a bit weird to bite into so better left off.' Photo: William Meppem
Difficulty
Easy

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.