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Tomato cookies
30 m active | 1 h 57 m total
Nutrition facts per serving:
  • Energy in kcal about 142
  • Fat about 10g
  • Carbohydrates about 9g
  • Protein about 4g
This is needed
This is needed for 20 piece
  • 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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And that's how it's done
And that's how it's done
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.