Wholemeal rosemary butter rounds
Mar 31, 2011 1:00pm- 20 mins preparation
- 15 mins cooking
- Makes 28 Item
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
- 1Preheat oven to 180°C (160°C fan-forced).
- 2Grease 2 oven trays; line with baking paper.
- 3With an electric mixer, beat butter, rind and sugar in a small bowl for about 1 minute, or until combined.
- 4Transfer to a medium bowl; stir in flour, then remaining ingredients.
- 5Roll rounded tablespoons of mixture into 28 balls, place about 5cm apart on oven trays; flatten slightly.
- 6Bake for about 15 minutes, or when golden around edges. Cool on trays. Serve.
Notes
Store in an airtight container for up to 3 days.