Tomato cookies

Total time: 1hr 57m
Preparation Time: 30m

For 20 piece

Nutritional Information

Contains 142 Kcal, 4g Protein, 9g Carbohydrates, 10g Fat


  • Cookies
  • 150 g wholemeal flour
  • 100 g white flour
  • 100 g grated Sbrinz
  • 2 tbsp basil, finely chopped
  • 0.5 tsp salt
  • 1 fresh eggs
  • 175 g butter, cut into pieces, cold
  • 2 beefsteak tomatoes, cut into 20 slices
  • To bake
  • 2 sprigs basil, roughly torn
  • a little sea salt

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  • Cookies

    In a bowl, mix the wholemeal flour with all the other ingredients up to and including the salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead. Cover the dough and chill for approx. 1 hr. Roll out the dough between two sheets of baking paper to a thickness of approx. 4 mm. Cut out 20 circles (each approx. 8 cm in diameter), transfer to a baking tray lined with baking paper. Place one slice of tomato on each.
  • To bake

    Approx. 20 mins. in the centre of an oven preheated to 200°C, slide the tray onto the top shelf and bake for a further 7 mins. Remove and allow to cool slightly. Sprinkle with basil and fleur de sel.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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