ROSEMARY & WALNUT COOKIES

This is not your regular sweet-cookie cookie, however a lovely alternative if you are looking for something different in taste and texture. Let me warn you, this is a cookie which you either love it or hate it. My mom and I love it especially to go along with a mid-afternoon tea. On the other hand, my galfriend thinks that the rosemary overpowered the cookie. So, you be the judge.



Recipe adapted from Piggy's Cooking Journal


Ingredients

50g unsalted butter, at room temperature
30g castor sugar
1 Tbsp milk
120g plain flour
1/2 tsp baking powder
pinch of salt
30g walnuts, toasted and chopped into small pieces
1 tsp dry rosemary


1) Preheat the oven to 170C.

2) Using an electric mixer, whip butter and sugar until the mixture turns pale and fluffy. Add milk to the mixture, whip until combined.

3) Using a rubber spatula, stir in flour, baking powder and salt until well combined. Add in rosemary and walnut.

4) The dough will be quite crumbly, knead until the dough is smooth and forms a ball. Keep it in the fridge for 30 minutes.

5) Using a rolling pin, roll the dough on a lightly floured surface into 5-mm thickness. Cut out cookies with a 5-cm round cookie cutter. You should be able to get about 15 pieces.

6) Bake in preheated oven for 15 minutes. Remove from oven, and let the cookies cool on a wire rack. Serve.