Recipe

Wholemeal rosemary butter rounds

Mar 31, 2011 1:00pm
  • 20 mins preparation
  • 15 mins cooking
  • Makes 28 Item
    • Print
    Print

Ingredients

Wholemeal rosemary butter rounds
  • 125 gram butter, softened
  • 2 teaspoon orange rind, finely grated
  • 1 cup (220g) light brown sugar, firmly packed
  • 1 1/3 cup (200g) wholemeal self-raising flour
  • 1 cup (100g) walnuts, roasted, chopped coarsely
  • 2/3 cup (100g) raisins, halved
  • 2 teaspoon dried rosemary
  • 1/3 cup (80ml) orange juice
  • 2/3 cup (50g) desiccated coconut
  • 2/3 cup (60g) rolled oats

Method

Wholemeal rosemary butter rounds
  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    Grease 2 oven trays; line with baking paper.
  • 3
    With an electric mixer, beat butter, rind and sugar in a small bowl for about 1 minute, or until combined.
  • 4
    Transfer to a medium bowl; stir in flour, then remaining ingredients.
  • 5
    Roll rounded tablespoons of mixture into 28 balls, place about 5cm apart on oven trays; flatten slightly.
  • 6
    Bake for about 15 minutes, or when golden around edges. Cool on trays. Serve.

Notes

Store in an airtight container for up to 3 days.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food