CACAO AND SUN-DRIED TOMATO PESTO COOKIES

 Makes 8 big ones

 

1 cup self-rising flour

1 large egg

8 tablespoons vegetable oil

2 tablespoons cacao powder

1/2 cup white sugar

1 teaspoon vanilla essence

1/2 cup sun-dried tomato pesto (recipe below)

 

Preheat oven to 170 oC.  Spray baking sheet.  Mix all together, form 8 big balls, place on baking sheet – not too close, they do spread.  Bake for 12 minutes.

Recipe and photo:  Alma Pretorius

 

SUN-DRIED TOMATO PESTO

Makes 250 ml

 

1 cup sun-dried tomatoes

1/2 cup peanuts (or other)

1/8 cup vegetable oil

1/2 cup grated Cheddar cheese

Pinch salt

 

Blend.  Spoon into jar, cover with oil.  Refrigerate up to 5 days or freeze.

Recipe and photo:  Alma Pretorius