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I did not have any cream cheese in the house to secure the rosemary flowers onto each biscuit - so I simply 'balanced' them on top !Why do we call cookies biscuits in this part of the world ? I’m not sure ! A cookie is the same thing as a biscuit to us, but I know that in other parts of the world a biscuit is not what we would call a cookie. (Are you with me ? Am I making any sense yet ? Good !)
This cookie/biscuit recipe is quite unusual, so I wanted to feature it on the blog. The recipe originates from a book published by “Pick ‘n Pay” (which is one of South Africa’s large supermarket chains) which is simply called “Cookies” (which jumped out at me as we don’t actually call cookies “cookies” in Africa so why not call the book “Biscuits” ? But anyway ….)
So, this is the – slightly unusual - recipe for savoury biscuits made with fresh rosemary leaves. They are great served with cheese and would work well served as part of a cheese and biscuit platter after a nice meal. Thyme would work equally as well in this recipe. (Don’t be put off by the addition of the curry powder, as you really can’t taste it at all and if anything, it actually enhances the flavour of the biscuit.)
This cookie/biscuit recipe is quite unusual, so I wanted to feature it on the blog. The recipe originates from a book published by “Pick ‘n Pay” (which is one of South Africa’s large supermarket chains) which is simply called “Cookies” (which jumped out at me as we don’t actually call cookies “cookies” in Africa so why not call the book “Biscuits” ? But anyway ….)
So, this is the – slightly unusual - recipe for savoury biscuits made with fresh rosemary leaves. They are great served with cheese and would work well served as part of a cheese and biscuit platter after a nice meal. Thyme would work equally as well in this recipe. (Don’t be put off by the addition of the curry powder, as you really can’t taste it at all and if anything, it actually enhances the flavour of the biscuit.)
Rosemary Biscuits (Cookies)
2 cups Plain Flour, plus extra for dusting
½ tsp Baking Powder
½ tsp Curry Powder
pinch of Salt
6 tbsp Butter, diced
2 tbsp finely chopped young Rosemary leaves
1 egg Yolk
2 – 3 tbsp cold Water
Milk, to glaze
2 tbsp Cream Cheese
Rosemary flowers
Put the flour, baking powder, curry powder & salt in a bowl. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the rosemary, egg yolk and sufficient water to mix to a firm dough. Chill for 30 minutes.
Preheat the oven to 180’C/350’F/Gas Mark 4. Roll the dough thinly on a lightly floured surface & cut rounds using a 5cm/2 inch fluted cutter.
Transfer to a large baking sheet and prick with a fork. Brush with milk to glaze & bake for 10 minutes, or until pale and golden. Cool on a wire rack.
Spread a little cream cheese on to each biscuit and secure some rosemary flowers on top.
