- makes 24 serves
- preparation 15 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 125 g butter, softened
- 1 tsp grated lemon rind
- 1 tsp chopped fresh rosemary
- 220 g (1 cup) light brown sugar
- 200 g (1⅓ cups) wholemeal self-raising flour
- 60 g (½ cup) walnuts pieces, roasted and chopped
- 50 g (⅔ cup) desiccated coconut
- 60 g (⅔ cup) traditional rolled oats
- 100 g (⅔ cup) raisins, chopped
- 60 ml (¼ cup) milk
Chilling time 30 minutes
Instructions
Preheat oven to 180°C. Line 2 baking trays with baking paper.
Place butter, lemon rind, rosemary and sugar into a medium mixing bowl. Using an electric mixer, beat until light and fluffy. Stir in flour, walnuts, coconut, rolled oats, raisins and milk. Mix to a soft dough. Cover bowl with plastic and refrigerate for 15 minutes.
Turn dough onto a lightly floured surface and roll into an even log/sausage shape about 24 cm long. Wrap in plastic, place on a tray and refrigerate for a further 15 minutes.
Using a floured knife, slice dough into 24 rounds. Reshape each cookie into a round if necessary and place onto lined baking trays.
Bake in oven for 15 minutes or until golden. Remove from oven and allow to cool on trays.
Photography, styling and food preparation by China Squirrel.
This recipe is from Cookie Scout, our weekend cookie project. Bake with us.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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