Churn Butters Blog

Rosemary Butter and “Cocoa Rosies”

Rosemary Butter in Mould

Deepest, darkest Winter is behind us, but I’m still ready for warm, comfort food on a weekend evening.  With the thought of steaming mashed potatoes, fresh mushrooms, and roast lamb, I set about making a Rosemary and Apricot Butter for this weekend’s Royal City Farmers Market.

 I was further inspired by a delightful cookie named a “Cocoa Rosie” given to me by a fantastic baker, and friend, Dan McCash.

Cocoa Rosies are a buttery and very chocolately delight, with a hint of rosemary.  A base of dark chocolate shows off the wintry and evergreen flavours of the rosemary – a cookie for those who prefer their chocolate dark and exotic.

You can try one, or even buy a few, at the Churn stand this weekend.  Or buy the rosemary butter and whip up some warm cookies for dipping in tea on these last Winter evenings.

Cocoa Rosies – recipe courtesy of Dan McCash

  • 2-1/2 small rounds of Rosemary and Apricot Butter

or

  • 2 sprigs finely chopped fresh rosemary
  • 1/2 cup butter
  • 1/3 cup granulated sugar
  • 1/3 cup honey
  • half a beaten egg
  • 1 tsp vanilla
  • 1 shallow cup AP flour
  • 1/4 cup cocoa powder
  • 1/3 tsp baking soda
  • 2/3 cup chocolate chips

1) If using rosemary and butter, melt them together without browning. Or simply melt Rosemary and Apricot Butter.

2) Mix together sugar, honey, egg.  In separate bowl, combine dry ingredients except for the chocolate chips.

3) Blend melted butter with egg mixture.

4) Mix together wet and dry ingredients and chocolate; chill batter in fridge for 20 minutes while preheating oven to 350F.

5) By TBSP, roll balls of chilled batter, and space on cookie sheet.

6) Bake approx. 7 minutes, pull from oven and let cookies rest on the hot sheet for 5 more minutes.  Transfer to cooling rack.

 

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