14 BITES
MORE

rosemary & caramel “oreos”

February 15, 2011

Remember how I promised, way back in December when I was lying around at my Ah-Kong’s house in Malaysia, that I would post the recipe for some cookies?

And then remember how I didn’t do it because I was too busy melting into the leather sofa and eating jambu whilst watching tv in a language I didn’t understand?

I was hoping you’d forgotten.

But in case you hadn’t, here they are!

Tell you something real – I’m a sentimental baker. Not an emotional one. Certainly not a pragmatic one.

I bake when I remember and I bake to remember. Which, I suppose. explains the sudden onset of rosemary in just about everything I’ve been tossing into the oven.

I remember the cakes I baked on the off chance a boy would pop by. The macaron to pique interest and build a friendship.

The honeycomb to mend burnt bridges and the caramels that strengthened established ones.

The cookies that said “I’m sorry you’re back from holidays. And I’m glad you’re back from holidays.”


The tarts that said “I remember you. And I will remember you. And I miss you already.”

The scones that said “You’re still important. And if that’s what you want, I’m here to support you.”

You wouldn’t have known from reading the sometimes pithy blurbs that accompanied the recipes (or maybe you would), but there they were. Memories embedded in flour and butter and sugar.

I baked these cookies as Christmas presents for four very special people, to be distributed on what was, ostensibly, a night of celebrating new beginnings. I met each of them a little under three years ago as a shy, unsure girl who wouldn’t say boo to a photocopier. And by that final celebratory dinner, I felt like I was surrounded by family.

One flew to Washington where her clothes and assorted belongings have only just caught up with her.

Another has turned life as she knew it on her head to become a full time mother to two of the sweetest girls I’ve met.

Yet another (who wasn’t at the dinner) is still where I’d left and the fourth… well, he’s two doors down and the instigator of all sorts of brand new adventures.

So something sweet for the happiness. Something bitter for the goodbyes. Something chocolatey for comfort.

And rosemary. “That’s rosemary, that’s for remembrance” (name that Shakespearean character & play)

rosemary & caramel “oreos”

These cookies are an absolute sticky mess to make, so don’t skip those refrigeration steps – they’ll prevent a whole world of crankiness and brown stained hands. The end result is worth it though. In spades. Soft, crumbly, almost cakey cookies. Perfumed with the faintest hint of rosemary and balanced with the sticky sweetness of dulce de leche. Dunk them in milk and don’t stop at one.

you will need:

170g unsalted butter
1½C icing sugar
1tbsp finely chopped rosemary sprigs
1 egg
1½C plain flour
2/3C dutch processed cocoa
1/4tsp smoked salt flakes (or a touch less normal salt crystals)
1 tin dulce de leche (see this post for a recipe)

how to do it:

1. Bring your butter to room temperature and cut it into cubes. Toss the butter cubes and icing sugar into a food processor and whiz until it comes together in a light, pale yellow, fluffy mess. Toss the rosemary and the egg in and whiz again briefly to combine.

2. Combine the flour, cocoa and smoked salt flakes in a bowl and stir briefly. Add the flour mix to the food processor in three parts, whizzing in between each addition. By the end, you’ll have a brown sticky mass that vaguely resembles cookie dough.

3. Tip the dough out onto a sheet of cling wrap. Pat it out into a 1cm high circle of sorts and wrap it up. Toss it in the fridge for an hour to chill out.

4. Split the dough into four sections. Working with one at a time (and keeping the remainder in the fridge), roll the dough out between two sheets of baking paper. Place the paper on a tray and put it in the freezer. Repeat with all four portions. (You can stack them one on top of the other on the same tray if you don’t have enough trays).

5. Remove the first tray from the freezer and use a floured cookie cutter to cut out the shapes. Pull the excess dough off the tray and set aside to re-roll for later. Spread the cookies out across a couple of trays if they are positioned close together and toss them into a 180C oven for 8 minutes. If you want crisper cookies (mine are doughy) put them back in the freezer for 10 or so minutes before baking.

6. When the cookies have cooled, sandwich with dulce de leche and eat!

(I’m sorry you need to do so much refrigeration in between steps. It’s annoying, I know. But it’s so worth it. So. Worth. It. xx)


  • #1
    February 15th, 2011

    Interesting flavour combo!

  • #2
    February 15th, 2011

    Nostalgia always makes favoured foods taste better. Some foods from childhood, or those made by my mother, aren’t necessarily all that delicious but for that added touch of fond memories.

  • #3
    February 16th, 2011

    rosemary and chocolate sounds delish. i would probably eat up all the cookies before adding the dulce de leche step.. but they look amazing! and your post reminds me of a book i picked up recently-“the particular sadness of lemon cake” about a little girl that can taste emotions in the food she eats.

  • #4
    February 16th, 2011

    The combo sounds lovely! This looks delicious and the sentiment attached makes it extra special!

  • #5
    February 16th, 2011

    they look yummy and decadent. i don’t think i could stop at one 🙂

  • #6
    Laurel
    February 16th, 2011

    Mmmm, these look so good! Thanks for the great instructions. I’d love for you to submit this over at the M&T Spotlight: http://www.makeandtakes.com/spotlight

  • #7
    February 16th, 2011

    spades! teehee *hugs*

  • #8
    February 16th, 2011

    Rosemary, choc and caramel, very interesting combination. They look great.

  • #9
    February 16th, 2011

    Wow, these look so delicious! 🙂 I love the combination of flavors you used…plus, the photos are so pretty! 🙂

  • #10
    February 17th, 2011

    These sound amazing! What a lovely, savory, sweet and bitter combination. I also love thinking back on the special treats I’ve made for people I care about.

  • #11
    February 19th, 2011

    totally dig the rosemary + chocolate combo. who needs girl scout cookies? lol. saving this to my online cookbook pronto (http://cookmarked.com).

  • #12
    February 19th, 2011

    your good

  • #13
    February 25th, 2011

    I absolutely understand what you are talking about. Although i think im the opposite, I’m an emotional baker. I find baking as intimate as a long d&m. 🙂

  • #14
    March 21st, 2011

    luckily i love sticky messes because these look delicious!!

    wonderful pictures, by the way!

Shez