Orange Rosemary Cookies

This simple recipe for Orange Rosemary Cookies is my herby variation using Jamie Oliver’s Basic Cookie Recipe from his Ministry of Food book, which is perhaps the most used cookbook in our house! Whenever I am not sure how to do something, the answer is always in there. I have never made cookies before, but these are really delicious… and I am guessing will not be around for long once the boys spot them!!

I chose to use the flavours of rosemary and orange simply because we had oranges to use up, and I love the combination of orange and rosemary.

The recipe says its makes about 15 cookies; my batch of dough resulted in 12 although the size of my Orange & Rosemary Cookies is a little inconsistent!

Orange Rosemary Cookie Ingredients:

125g butter at room temperature
100g golden caster sugar
1 large free range egg
100g plain flour
25g porridge oats
¼ teaspoon baking powder
½ teaspoon salt
1 orange
A generous sprig of rosemary

To make the Orange Rosemary Cookies:

Put the butter, caster sugar, plain flour, porridge oats, baking powder and salt in a food processor. Crack your egg into a mug, beat well and add to the mix. Finely chop the rosemary, and combine with the zest of the orange plus a little squeeze of orange juice in a pestle and mortar and add to the mix. Whizz all together until you have a smooth mix.
Spoon the cookie dough onto a sheet of cling film and roll into a sausage with a diameter of around 7cm, and put in the freezer for half an hour.

To Bake the Orange Rosemary Cookies:

Preheat the oven to 190°C. Remove your cookie dough from the freezer and cut into 1cm thick slices. Spread the slices onto teo non-stick baking trays (or lightly greased trays) making sure you leave plenty of space between cookies as they will spread – more than you think – whilst cooking. Bake in the middle of the pre-heated oven for 8-10 minutes until the edges are golden brown.
Remove from the oven and allow to cool slightly before moving onto a wire rack to cool and crisp up.


Ok my Orange Rosemary Cookies may not live up to Jamie Oliver’s standards for consistency and presentation, but they sure do taste amazing!

Rosemary Infused Lime Cake

I found a recipe for Rosemary Infused Lime Cupcakes on a grey, dreary Sunday morning in January, shortly after the New Year’s celebrations. Rosemary is always in plentiful supply in our garden, and thanks to our friend Adam’s New Year Mojito making I had a bowlful of leftover limes to use up – perfect!


Photo: Florian Maul on Flickr

A Rosemary Infused Lime Cake

This particular Rosemary Infused Lime Cake recipe is for a polenta cake, and includes vegetable oil and yoghurt rather than the usual butter or margarine. It is so simple to make, and the cake has a pleasingly different texture from the norm – slightly grainy would be the best way to describe it. It was delicious for pudding with a dollop of natural yoghurt on the side!
The original recipe is for a Lemon Polenta Cake with Rosemary Syrup from the Hedgebrook Cookbook by Denise Barr and Julie Rosten, which uses American measurements (although thanks to my amazing Joseph and Joseph bowl set this wasn’t a problem, every home should have one!!)
Here I have converted the measurements into the UK equivalent for ease. The recipe produced one loaf cake.


For the Lime & Polenta Cake:
270g (1&1/2 cups) polenta (corn grits)
65g (1/2 cup) flour
1&1/2 tsp baking powder
1/4 tsp salt
5 Tbsp plain yogurt
5 Tbsp vegetable oil
2 limes, zested
Juice of two limes
110g (1/2 cup) sugar
2 eggs
2 egg whites

For the Rosemary Syrup:
110g (1/2 cup) sugar
250ml (1 cup) water
2 large sprigs fresh rosemary


To make the Lime & Polenta Cake

Preheat oven to 180 degrees.

Grease and line a 9-inch loaf pan.

In a bowl whisk together the polenta, flour, baking powder and salt.
In a small bowl, combine the natural yogurt, vegetable oil, lime zest and juice and stir well.
In a large bowl, beat the eggs and egg whites with the sugar until well incorporated. Add the yogurt mixture and continue to beat until smooth. Fold in dry ingredients and gently mix until just blended.

Pour the batter into tin and bake for 40-45 minutes.

Check the cake is done – the cocktail stick test always works for me! Insert a cocktail stick into the middle of the lime & polenta cake and if it comes out clean the cake is ready, if there is gloop on your stick try another 5-10 minutes.

Once baked, leave to cool on a rack for 15 minutes and remove from the tin.

To Make The Rosemary Syrup:

Put the water, sugar and rosemary sprigs into a small pan. Bring to a boil and simmer gently for at least 10 minutes. Leave the syrup to cool completely and strain through a sieve.

Turn the cake upsides down, and using a cocktail stick or skewer prick the cake all over the bottom and drizzle over the rosemary syrup. Turn the cake the right way up and repeat the pricking & drizzling process.

Rosemary Infused Lime Cake

Serve slices of the cake with more of the rosemary syrup and a generous dollop of natural yoghurt.