Spiced Orange Cookies
“In this easy cookie recipe I pair oranges with saffron which is a delightful combination. You can make them gluten free or with gluten flour.”
This recipe was created by Vegan Chef Day.
Prep time - 15 minutes
Cook time - 25-35 minutes
Difficulty - Easy
Serves / makes - 10-16 cookies
Ingredients
200ml plant milk
A small pinch of saffron or 1t cinnamon
200g ground almonds
200g gram flour (or plain gluten flour but you may need to adjust the liquid content, see tips)
200g soft brown sugar
1-2 oranges (I used blood oranges but you can use regular oranges)
Equipment
Saucepan
Large mixing bowl
Mixing spoon
Sharp chefs knife
Chopping board
Baking tray
Baking paper
Method
Heat your oven to 180c/360f/GM4.
Put the milk and saffron into a saucepan. Gently heat the milk, on a low heat, for 5 minutes, until the milk is infused with the saffron.
In a large bowl mix the ground almond, gram flour and sugar. Add the milk, mix with a spoon and set to one side.
Cut the oranges into fine slices. You will need one piece for each cookie. If you make the cookies thin you will need two oranges, but if they are thick you may just need one orange.
Prepare a baking tray with baking paper. Put spoonfuls of the mixture on the baking tray. Add a slice to each cookie and press it down, so the batter creates a ring around the orange slice.
Bake the cookies for 25-35 minutes until they are deep golden brown around the edges. The thicker your cookies are the longer they will need in the oven.
Once baked remove from the oven and allow to partly cool before removing them from the baking tray.
Tips
If you use a different flour than gram flour you may find that the dough needs more liquid. Flours need different amounts of liquid adding to them depending on what they have been made with. The dough for the cookies can be thick but pourable or it can be thicker, a dough that you can knead. Either of these doughs will result in great cookies. However, if your dough is too wet and doesn’t hold it’s shape on the baking tray you will end up with very thin cookies. If the batter is too dry it will not bind together to enable you to form cookies. If either of these things happen add more wet or dry ingredients to achieve a better dough batter.
You can swap the oranges for lemon, lime, or even grapefruit slices. If you do this omit the saffron and add a flavour that combines well with the citrus you use.
Spiced Orange Cookies
Ingredients
- 200ml plant milk
- A small pinch of saffron or 1t cinnamon
- 200g ground almonds
- 200g gram flour (or plain gluten flour but you may need to adjust the liquid content, see tips)
- 200g soft brown sugar
- 2 oranges (I used blood oranges but you can use regular oranges)
Method
- Heat your oven to 180c/360f/GM4.
- Put the milk and saffron into a saucepan. Gently heat the milk, on a low heat, for 5 minutes, until the milk is infused with the saffron.
- In a large bowl mix the ground almond, gram flour and sugar. Add the milk, mix with a spoon and set to one side.
- Cut the oranges into fine slices. You will need one piece for each cookie. If you make the cookies thin you will need two oranges, but if they are thick you may just need one orange.
- Prepare a baking tray with baking paper. Put spoonfuls of the mixture on the baking tray. Add a slice to each cookie and press it down, so the batter creates a ring around the orange slice.
- Bake the cookies for 25-35 minutes until they are deep golden brown around the edges. The thicker your cookies are the longer they will need in the oven.
- Once baked remove from the oven and allow to partly cool before removing them from the baking tray.
Notes:
Equipment
Saucepan
Large mixing bowl
Mixing spoon
Sharp chefs knife
Chopping board
Baking tray
Baking paper
Tips
- If you use a different flour than gram flour you may find that the dough needs more liquid. Flours need different amounts of liquid adding to them depending on what they have been made with. The dough for the cookies can be thick but pourable or it can be thicker, a dough that you can knead. Either of these doughs will result in great cookies. However, if your dough is too wet and doesn’t hold it’s shape on the baking tray you will end up with very thin cookies. If the batter is too dry it will not bind together to enable you to form cookies. If either of these things happen add more wet or dry ingredients to achieve a better dough batter.
- You can swap the oranges for lemon, lime, or even grapefruit slices. If you do this omit the saffron and add a flavour that combines well with the citrus you use.