I have written before about my wonderful rosemary bush, which thrives despite the neglect we show it. It is vibrant, green, and always happy to provide a sprig or two whenever we deign to visit it. Poor tree.
These rosemary choc chip biscuits (as we call them) or cookies (for my American readers) are amazing: a bewitching combination of savoury and sweet. They marry perfectly with a cuppa or a glass of something stronger (don’t worry – I won’t tell anyone.)
Please don’t substitute dried rosemary as you will be disappointed with the end result.
125 grams butter at room temperature, diced
¾ cup brown sugar
2 cups plain flour whisked with
1 teaspoon baking powder
¾ cup dark chocolate bits
2 teaspoons finely snipped fresh rosemary
LET’S GET TO IT:
Line a tray with non-stick baking paper.
In bowl of electric beater mix together the butter and sugar until it is creamy and non-gritty. After a few minutes stop to scrape down the sides.
Add egg, one at a time, then scaped n sides again.
Pour in flour/ baking powder mix and beat until combined.
Sing a big metal spoon stir in chocolate and rosemary until combined.
Place in fridge for an hour or so.
Preheat oven to 180C.
Gather a walnut-sized lump of dough, roll into ball, place o tray then gently flatten with a fork.
If you have any sprigs left over you can add them now.
Complete until all dough is used. They made spread a little so leave space between each one.
Bake for 12-ish minutes / until golden [depending on your oven and the size of your cookies it may take a few extra minutes].
Allow to cool on baking racks.