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...
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
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