I am on a cookie roll at the moment. It is one of those food items that can be dressed up or down, made as fancy as you want it to be or kept at it's simplistic best!! That for me, is the defining character of a recipe - the versatility. It moulds itself in its makers design.
This recipe uses the basic cookie recipe I have blogged about earlier but a different flavour combination. I give you the Orange Cinnamon Cookie. The measures given below will typically make about 30 cookies but it all depends on how big or small you wish your cookies to be.
Another thing to remember is that I use a fan-forced oven, so you will need to adjust your baking temperature accordingly.
Ingredients -
225 g - Softened Unsalted butter
200 g - Caster Sugar*
Grated rind of 1 Orange
4 tsp - Orange Juice
280 g - Plain Flour**
2 tsp - Ground Cinnamon
Salt to taste
This recipe uses the basic cookie recipe I have blogged about earlier but a different flavour combination. I give you the Orange Cinnamon Cookie. The measures given below will typically make about 30 cookies but it all depends on how big or small you wish your cookies to be.
Another thing to remember is that I use a fan-forced oven, so you will need to adjust your baking temperature accordingly.
Ingredients -
225 g - Softened Unsalted butter
200 g - Caster Sugar*
Grated rind of 1 Orange
4 tsp - Orange Juice
280 g - Plain Flour**
2 tsp - Ground Cinnamon
Salt to taste
Method -
Preheat oven to 190 degrees C or 180, if using a fan forced oven.
Combine butter, 140 g of the sugar and orange rind in a bowl. Cream it well.
Add 2 tsp of Orange juice. Mix to incorporate the juice.
Add the flour and salt and combine so as to form a dough. Shape the dough into a log.
Wrap it in plastic wrap or baking paper and refrigerate for 20-30 min.
Roll out the dough into a 30 cm/12 inch square.
Brush the square with the remaining orange juice. Sprinkle the remaining sugar and the ground cinnamon evenly over the dough square.
Gently roll the dough like a swiss roll. Wrap it once more and refrigerate for a further 20-30 min.
Line a baking tray with baking paper. Unwrap the roll and with a sharp knife cut the roll into 1 cm discs. Place them about an inch apart.
Bake for 10-12 min or till the cookies look light golden. remove from oven and let cool for 5 min. The cookies will be a bit soft at this stage.
Transfer the cookies carefully to a wire rack and let cool completely.
Once cooled store them in an airtight container.
Enjoy these cookies with your favourite cuppa!!
Note -
*Granulated sugar can be used as long as it gets mixed well with the butter. Also to make this recipe Diabetic friendly, use a sugar substitute like 'Stevia'. I have tried these with Stevia and I found I needed about 75 g of Stevia.
**You can use wheat flour instead of plain flour, the texture however will be a bit different in terms of the crispiness.
Preheat oven to 190 degrees C or 180, if using a fan forced oven.
Combine butter, 140 g of the sugar and orange rind in a bowl. Cream it well.
Add 2 tsp of Orange juice. Mix to incorporate the juice.
Add the flour and salt and combine so as to form a dough. Shape the dough into a log.
Wrap it in plastic wrap or baking paper and refrigerate for 20-30 min.
Roll out the dough into a 30 cm/12 inch square.
Brush the square with the remaining orange juice. Sprinkle the remaining sugar and the ground cinnamon evenly over the dough square.
Gently roll the dough like a swiss roll. Wrap it once more and refrigerate for a further 20-30 min.
Line a baking tray with baking paper. Unwrap the roll and with a sharp knife cut the roll into 1 cm discs. Place them about an inch apart.
Bake for 10-12 min or till the cookies look light golden. remove from oven and let cool for 5 min. The cookies will be a bit soft at this stage.
Transfer the cookies carefully to a wire rack and let cool completely.
Once cooled store them in an airtight container.
Enjoy these cookies with your favourite cuppa!!
*Granulated sugar can be used as long as it gets mixed well with the butter. Also to make this recipe Diabetic friendly, use a sugar substitute like 'Stevia'. I have tried these with Stevia and I found I needed about 75 g of Stevia.
**You can use wheat flour instead of plain flour, the texture however will be a bit different in terms of the crispiness.
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