Rosemary sea salt cookies or rosemary biscuits sables, delicious combination of rosemary, olive oil and sea salt.These rosemary cookies just melt in the mouth. 

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Rosemary and olive oil in cookies? Sea salt too?

May sound like a weird combination to have those two ingredients in a cookie.

Trust me, these rosemary cookies are the BOMB!!!

You are able to taste rosemary, olive oil, the crunch and saltiness of sea salt and cookie sugary sweet.

I just could not stop at just eating a cookie!!!

How to bake Rosemary Cookies?

The list of ingredients are in the recipe card below.
Cups and spoons measurement are in the note section of the recipe card.

Rosemary cookie dough is slightly on the soft side, just like shortbread dough.
Hence you may use piping bag with nozzle or just wrap in cling film, roll and slice before baking.

 

1. Weigh and sift plain flour and tapioca flour

 

2. Weigh and sift icing sugar
Note : if icing sugar is lumpy, place them in food processor and blitz for a minute.
Then sift.

 

3. I use Maldon sea salt because of its taste and flakiness.
Maldon salt gives these rosemary cookies a nice crunch and not so salty.
You can use any sea salt.

3. This rosemary cookies recipe only use hard boiled egg yolk.
Note : I tried soft boiled egg yolk, it was a disaster!!

4. Fresh rosemary from my garden

4. Butter.
See my note below on the types of butter I used in my previous rosemary cookies bake!

5. Olive oil

 

6. Cream butter and icing sugar till pale and creamy.

 

7. Add olive oil, egg yolk and salt

 

8. Add flour mixture

  

9. Add chopped rosemary

 

10. This rosemary cookies dough recipe is soft just like shortbread recipe, so you either need to use a piping bag or roll them in a log form using cling film.

 

11. Piped using piping bag and nozzle
Note : do choose nozzle with wide opening.
Otherwise you piping will not be smooth as the sea salt will get stuck in between the nozzle, unable to be pushed out!

Talking from experience here :(

 

12. Refrigerate for 15 minutes.

 

13. Bake for 160C / 320F for 15 minutes.
Keep an eye on your bake, especially the hot spot corners.
Rotate baking tray half way through the bake for evenness (is there such word!!)

 

How to keep these Rosemary cookies?

Keep these delicious rosemary cookies in an air tight container.

How long can I keep these cookies?

Keep them in the pantry and should be good for a month.
But I can guarantee that these will be gone within  a week :P

 

Which butter is best to use to bake Rosemary cookies?

I baked these melt in the mouth Rosemary cookies adapted from Pierre Hermes' Olive sables :D

I baked 3 batches, using 3 types of butter : Homebrand, Lurpak and Meadow Lea.

Without doubt, Lurpak is the best.
Buttery taste, melt in the mouth but didn't hold its shape well...

While Meadow Lea is less buttery but hold its shape well even without refrigerating the dough.

Home brand... its good but not as good as the 2 above ;P

I would still go with Lurpak butter to bake my Rosemary cookies.

Packed some as Christmas gifts to my good neighbours and good friend.

Hope they enjoy these as much as we do :D

 

Other recipes that may interest you :D

Spritzen Christmas wreath
Lavender Cookies.
Rosemary Sourdough crackers
Easy kumquat cake

Video on How to bake Rosemary Cookies

 

Posted on 19th December 2014

"Feed me Cookies" month!!!

December is coming soon. 
It's bake me some cookies time!!!

This year, like previous years, gone by so fast, feels like the ticking second hand, ticks at double its speeds.

What does December means to you? How do you feel about December month?

I had always love December...

To the young me ~ December was the month, I get to enjoy waking up later than usual and played the whole day.
School was out from mid November to new year.
December, starting of the drought season.

It brought along easterly wind hence 'cooler' weather.

I remembered that some December days can be so 'cold' that my mom's cooking oil turned solid!
I loved it when I had to put on a cardigan, to combat the morning chill.

I imagined myself in some far away land... waiting for its first snow drop.

Of course, no such luck as my home was in the equator ;P

December was my happy month...
when school booklist was out and dad bought me new books, new stationeries, new school uniform, new school shoes...

love.. love ... love the smell of new books, and couldn't wait for school to start, so I could show off my everything 'new' to friends ;P



Just as December brought me happiness in my childhood...
December has opposite effect in my life in adulthood ....

As the second hand in the clock, moving twice its normal speed, new year comes and gone by ever so quickly...
and comes December... I'll be having a mix feeling...

Feeling that is difficult to describe, it's kind of happy, sad and full of anxiety.
Happy ~ everyone will be home, no school, no uni and work shut down for 2 weeks.
Sad ~ that feeling of 'I should do this instead of that' starts playing like a movie in my head!

And this year... 'anxiety' tilt the balance...
I am having a knee arthroscopy (it will be *had* by the time this post is published).
My third time having to do with hospitals in December!!!
Nothing major this time, but the pain and discomfort is unthinkable (at the moment)

So wish me luck, and hope that this is the last December ever... no more hospitals!!!

Enough melancholy stories for now!

To get my mind of things, the best therapy for me is to either eat or bake.

And I chose 'Bake'!
I can't afford to put my knee at risk of carrying my extra weight.
I have to be careful...as the doctor said I have an early onset of arthritis.

Very simple ingredients like flour, butter, rosemary, olive oil, sea salt and hard boiled egg.

The full method and steps are in the recipe card below.