Tomato cookies

Tomato cookies

Total: 1 hr 57 Min. | Active: 30 Min.
Nutritional value / piece: 142 kcal
, Fat: 10 g
, Carbohydrate: 9 g
, Protein: 4 g


20 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


150 g wholemeal flour
100 g white flour
100 g grated Sbrinz
2 tbsp basil, finely chopped
½ tsp salt
175 g butter, cut into pieces, cold
1 fresh egg
2 beefsteak tomatoes, cut into 20 slices

To bake

2 sprigs basil, roughly torn
a little sea salt
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How it's done

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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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