Wholemeal rosemary butter rounds

Sometimes I think I have an addiction, I don't like to go for too long without cooking. So even if I'm completely out of time, working too much, and behind in my uni work I'll force myself to find the time to make something. I might not be able to find the time to finish my assignments but I can always find the time to bake.

These biscuits were made during the fews few hours I had off this morning, so they're very quick and easy. They're also somewhat odd tasting, it's not a bad taste just a strange one. In my mind rosemary belongs on crispy, golden potatoes. Rosemary in baked into biscuits isn't something I'm too familiar with. Nevertheless, it turns out that rosemary and oranges do in fact belong in biscuits together. The flavour almost fills up your mouth, it's nice but unexpected.

Homely biscuits are good when you're stressed, they relax in the way something fancy can't. They're unpretentious and you don't feel bad if you eat more than one of them. You can almost convince yourself that they're good for you.

Wholemeal rosemary butter rounds

(adapted from Australian Women's Weekly: Bake)
makes 28

125g (4.5oz) butter, softened
220g (7.7oz) brown sugar
2 teaspoons finely grated orange rind
200g (7oz) wholemeal self-raising flour
100g (3.5oz) walnuts, chopped
50g (1.7oz) currants
2 tsp rosemary, fresh or dried
80ml (1/3 cup) orange juice
50g (1.7oz) desiccated coconut, unsweetened
60g (2.1oz) rolled oats

Preheat oven to 180°C (350°F), grease a line two large baking trays.

Beat butter, orange rind, and sugar using an electric mixer until creamy.

Stir in the flour and remaining ingredients. Mix by hand, or using an electric mixer on low, until combined. The mixture will resemble crumble topping when adequately combined, it does not need to form a dough.

Roll rounded tablespoons of mixture into balls, place around 5 cm apart on the oven trays, flatten gently with the palm of your hand.

Bake for about 15 minutes or until lightly golden, cool on trays.