NewsBite

Advertisement
Good Food logo

Roasted peanut, rosemary and tomato cookies

Dan Lepard

Advertisement
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.'
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.'William Meppem

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.

Advertisement

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. 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.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Default avatarDan Lepard is a columnist.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Dan Lepard

Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/roasted-peanut-rosemary-and-tomato-cookies-20180313-h0xf68.html