• 100 g butter
• 100 g brown sugar
• 100 g caster sugar
• 1 egg
• 150 g crunchy peanut butter
• ½ tsp salt
• ½ tsp baking soda
• ½ tsp vanilla essence
• 125 g plain flour

Preheat the oven to 180 C. Cream the butter and sugar until light and fluffy. Add the egg, peanut butter, salt and baking soda and mix well.

Add the vanilla and flour and mix well. Roll into balls, place on a baking tray and press them down with a fork. Bake for 10-12 mins until golden.

• 5 ½ kg tomatoes
• 3-4 chopped onions
• 1 tbsp salt
• ¾ c sugar
• ½ tsp pepper
• 300 ml water
• 7 sprigs of parsley
• ½ tbsp pickling spice
• 110 g butter
• 3 tbsp flour

Boil together for 45 mins. Put the soup through a moulie or use a stick blender to bring the soup to the desired consistency. Melt the butter and add to the flour. Mix to a paste and then add this carefully to the soup. Boil together for a further 5 minutes before preserving or freezing.