On Monday's you will more than likely find me hiding out at a little hole in the wall down one of Melbourne's busy lane ways. This is no exaggeration as it is literally a hole in the wall, but inside that hole are two of the sweetest ladies you're ever likely to meet. Also in that hole, you'll also find some of the yummiest food being whipped up.
A huge smile always appears on my face when Sally whips out the rolling pin and cookie dough, or when we end up playing "waitress" whilst sipping our own coffee. These lovely ladies have the biggest smiles and hearts in the business and whenever I find myself whipping out my own rolling pin, I always think of them.
So in ode to the beautiful home-made, unpretentious food that comes out of the teeny tiny hole called Local Birds, I dedicate these delicate little biscuits. Chock full of everything that is good in the world - just like them.....
Walnut, Date and Rosemary Biscuits
(adapted from the Cook Republic Blog)
1 1/2 cups buckwheat flour | 1/4 cup almond meal | 1/2 cup walnuts, chopped | 1/2 cup dates, chopped | 1 1/2 tbsp chia seeds | 1 1/2 tsp ground cinnamon | pinch sea salt | 2 tbsp shredded coconut | 1 tbsp fresh rosemary leaves, chopped | 1/2 tsp vanilla extract | 1/2 cup olive oil | 2 tbsp rice malt syrup (or maple syrup) | 1 organic egg |
Makes 20 biscuits
- Pre-heat oven to 180 degrees and line a baking tray with baking paper.
- Place all ingredients in a large bowl and mix with a wooden spoon.
- Using the palm of your hands, shape dough into 1cm thick and 5cm round biscuits and place on prepared tray (these don’t expand and spread).
- Bake for approximately 18-20 minutes until cookies are golden.
- Remove from the oven and let cool completely on the tray (these are crumbly but harden as they cool)
- Store in an air-tight container for up to 3 days.
Shop 2, 304-306 Little Collins St