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.