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Bake: Rosemary & Orange Wholemeal Biscuits

All we need now is a cup of tea to dunk these into...

Rosemary & Orange Zest Wholemeal Biscuits

Now that the 2016 series of Great British Bake Off is in full swing, we've gone baking mad here at GettingPersonal. You can only imagine our excitement when we stumbled across this great recipe from Jenny at BAKE Online for Rosemary and Orange Zest Wholemeal Biscuits – we couldn't wait to try it.

These little morsels are great, not only do they use wholemeal flour (that makes them slightly healthier – right?) but one batch can make up to 50 biscuits ... Jackpot!

These little biscuits are great dunked in tea as they have quite a sturdy texture so, hold together. The rosemary gives them a whole new taste that is completely different to your everyday rich tea, making them a great little treat to impress guests.

Jenny says: "The rosemary and salt give the sweet cookies an interesting and unexpected savoury twist, whilst the subtle citrus note makes it almost floral."

Why not give them a try this weekend and let us know how you get on!

Let's get cooking!


Cream together the butter and sugar until pale a fluffy, this will take about 3-4 minutes in a stand mixer.


Add one tbsp of flour into the butter and sugar, this will help to stop the mixture from curdling when you add the egg.


Add the egg and continue beating.


Slowly beat in the flour until completely combined.


Add the rosemary, zest, juice and salt, beat until evenly distributed.


Remove half the dough from the bowl roll into a ball, wrap in cling film then flatten to about 2 inches thick. Repeat with the second half. Leave to cool for 45 minutes in the fridge.


Roll the dough to about the thickness of a pound coin, then return to the fridge for 15 minutes


Preheat the oven to 175C and line a baking tray with greaseproof paper.


Roll the cookie dough into balls about the size of ping pong balls and arrange on the baking tray about an inch and a half apart from each other. Using the back of a fork press down to flatten them.


Pop the baking sheet into the freezer for 15 minutes.


Bake for about 7 minutes until golden brown round the edges.


Cool the sheets for 10 minutes on a wire rack before placing the cookies directly onto the rack to finish cooling.


Store in an airtight tin, eat within a few days.

What will you need?

  • 375g wholemeal flour
  • ½ tsp salt
  • 225g butter in cubes, softened
  • 200g caster sugar
  • 1 egg cold from fridge
  • 4 sprigs rosemary, stalks removed and finely chopped
  • zest of 1 large orange
  • juice of 1/8th large orange
  • *This recipe make approximately 40-50 cookies

Thank you to Jenny at Bake Online for letting us share this lovely recipe with you. Head over to her blog for more yummy recipes and baking fun!


Let's get baking!

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