Pesto nut cookies

Ingredients for 1 servings:

• 200 g flour
• 100 g butter
• 1 egg(s)
• ¾ tsp baking powder
• 60 g walnuts, coarsely chopped
• 50 g dried tomatoes, without oil, finely chopped
• 1 tbsp pesto, red
• pepper
• 1 tsp thyme leaves, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with dried tomatoes and walnuts

Preheat the oven to 180°C (top/bottom heat) (160°C (fan oven). Combine the flour, baking powder, and pepper. Cream the butter until creamy and stir in the egg and pesto. Fold in the flour mixture. Stir in the tomatoes, nuts, and thyme. Don’t add any salt; the tomatoes and pesto provide enough salt. Form the dough into small balls, flatten them, and place them on a baking sheet lined with baking paper. Bake for about 15-20 minutes. The cookies were quite crispy and dry at first, but storing them in a Tupperware container gave them a pleasantly crumbly texture.