The Rosemary Experience:

Rosemary is not the type of herb which particularly crossed my mind. I never had enough contact with Rosemary to remember its significant scent or the many ways to use it. I have seen it decorated on meat or on a hotel pillow. Many say that rosemary is high in antioxidants and can act as an anti-inflammatory.  I had the opportunity to harvest rosemary and it was blissful. The scent brought me instant calm while clipping the branches under the African sun as spring was starting to warm up to us. I learned that rosemary grows beautiful little flowers, something I also did not know about rosemary. While gathering the branches, I had an idea. I love to bake cookies. Butter cookies. I decided to infuse the rosemary leaves into the butter cookies! The recipe is as follows:

Two cups of soft unsalted butter

Half a cup of castor sugar

2 eggs

1 tsp of vanilla essence

A quarter cup of sunflower oil

Two cups of flour

1 teaspoon of baking powder

2 tbsp of finely chopped rosemary

Method:

Mix the butter, sugar, eggs, vanilla essence and sunflower oil in a bowl until a creamy consistency is present. Then add the flour and baking powder to the creamy mixture and use your hands to mix it into dough. If the dough sticks to your hands, add more flour. Now add the rosemary to the cookie dough and let it sit in the fridge for an hour. Spread some flour onto the counter so that the dough does not stick to the surface when rolled out. Use a rolling pin to roll the dough and preferred cookie cutters to cut the dough into shapes. Preheat the oven to 180 degrees Celsius and grease a baking tray to place the cookies on. Bake for 8-10 minutes until the bottom of the cookie has turned a golden brown in colour (use a spatula to check)

There are numerous ways to enjoy rosemary, do yourself a favour and research the endless possibilities and benefits there of.