Just up the road there is a front hedge grown from rosemary bushes. It smells just as delicious as you’d imagine, especially when our neighbour is trimming the hedge back. The sharp scent of rosemary gushes up and down the street, fragrancing our day Ah, divine!
We have a small rosemary plant in a far-too-shady part of our garden. Most of my garden is shade because of all the gum trees that surround us. I can’t complain. Actually, I complain all the time.
Anyway, we were talking rosemary and the delicious thing it does to chocolate. Rosemary adds a little umani flavour when you are baking with cocoa instead of real chocolate. Which is perfect, because I often struggle to add real chocolate to anything other than my mouth.
These bickies are cheap and extra-cheerful thanks to the little kick of rosemary. I’m sure biscuits aren’t supposed to come out all crackly like mine do, but I don’t mind. But if you know why they crackle, please let me know in the comments!
Chocolate and Rosemary Biscuits
2 free range eggs
1 cup loosely-packed brown sugar
½ cup canola oil
1 tsp vanilla essence
2 ½ cups plain flour
1 tbsp baking powder
½ cup cocoa, sifted
1 small sprig rosemary, very finely chopped
Preheat oven to 180°C. Line a cookie tray with baking paper and set aside.
Beat the eggs, sugar, oil and vanilla in a large bowl until pale.
Stir in flour, baking powder, cocoa and rosemary.
Roll tablespoonfuls into balls and press with the back of a metal spoon to flatten.
Bake for about 15 minutes. Leave to cool on the tray for around 5 minutes before transferring to a wire rack to cool completely. Or eat them warm, because yum.
You can freeze these biscuits for about a month. Transfer to a zip lock bag, press out excess air, seal and freeze.
Make smaller biscuits by using teaspoon instead of a tablespoon. Reduce cooking time to 12 minutes tops.
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