Choc-coated Wholemeal Cookies

Okay, firstly, this is ridiculous. It's early October, it's not even midday, and it's 29 degrees C in the middle of my house. I am far too tired for this kind of heat right now.

Well, at least 2 people want the recipe for those cookies , so I suppose I should post it! Like I said, it's from the Australian Women's Weekly book "Cookies". Have a look for it if you love cookies, it's packed with great cookies and biscuits, some healthy and lots... well, not. I'll post the original recipe and add the changes I made in parentheses.

Wholemeal Rosemary Butter Rounds
125g butter, softened
2 tsp finely grated orange rind
1 cup firmly packed brown sugar
1 1/3 cups wholemeal self-raising flour (I used 2/3 cup white self-raising and 2/3 cup wholemeal plain flour)
1 cup walnuts (I didn't have any so I used some crushed peanuts and some hazelnut meal)
2/3 cup raisins, halved (I used sultanas - halving them isn't as tedious as it first sounds!)
2 teaspoons dried rosemary (I left this out)
1/3 cup orange juice
2/3 desiccated coconut (I used shredded)
2/3 cup rolled oats (I just plain forgot to put these in and it still worked fine!)

Preheat oven to 180 C / 160 fanforced. Line baking trays with baking paper.
Beat butter, rind and sugar in a small bowl with electric mixer until combined. Transfer to medium bowl; stir in flour, then remaining ingredients.
Roll rounded tablespoons of mixture into balls, place about 5cm apart on oven trays; flatten slightly. Bake about 15 minutes. Cool on trays.

Makes about 30.

To add chocolate coating: Melt 100g dark chocolate of your choice (I recommened Maya Gold of course!). When biscuits are cool, use a flat knife to spread chocolate on the underside of each cookie. Place in refrigerator until set. Store somewhere cool... move to Tasmania, perhaps, to keep yourself cool, too...