Posted in Baking

Orange cookies

No matter where in the world you live, what religion you follow (if any),you can’t escape the joy of gifts (whether to a family member or a donation you made to your favorite charity),delicious meals,decorations and happiness in it’s purest form… COOKIES. Got you didn’t I ? Yes, I make the lame jokes.

Like every other baker in the world I own a lot of cookie cutters with no funky cookies except the good old sugar cookies.Now, don’t get me wrong I love sugar cookies but I also like trying new recipes and new flavours but most cookie recipes in the dough stage are too damn soft to use a cutter. A tough decision comes next eat funky shaped sugar cookies with maybe Lemon zest in it or cookies with better flavour but no presentation value. So, why not make gingerbread cookies because I HATE Ginger. I finally was able to tweak recipes and make the dough stable enough to withstand the cutters! Besides who doesn’t love a cookie shaped like a dog or butterfly ?

The end result turned out beautiful,quick and yummy! Not too buttery or too sugary with that kick of Orange. 🙂 I am very happy with the result. Although there is a simple glaze option too but I chose not to do that because I didn’t want to mess with the delicate flavour balance. An original recipe (feeling proud).




Such a cute tiny little hand!

unnamedThis activity can easily be done with little kids and can be made into a fun little weekend project. The happiness you get when you successfully make a batch of tasty cookies should be shared and passed on. 🙂


  • 250 g – flour of your choice
  • 175 g – butter, cubed
  • 85 g – caster sugar
  • 1 egg or re placer equivalent  (I used a replacer in this case)
  • Zest of 1 orange ( for an extra kick you can add the juice of the orange as well, this is for the sour enthusiast
  • About 150 ml of water (just to be used as a combining agent if the mixture seems too dry)

For the icing:

  • 125 g – icing sugar
  • Juice of 1 Orange


Step 1: Whiz butter and flour in a food processor until mix resembles fine breadcrumbs. Add caster sugar and pulse to combine. Add egg and zest,process until mixture comes together.Turn out onto a floured surface and knead for 1 minute or until smooth(If you need to then use a little bit of water to combine). Divide in half, press into discs, enclose in plastic wrap and chill for an hour to overnight if you want.

Step 2 : Preheat oven to 180°C. Line 4 baking trays with baking paper. Roll dough out on a floured surface to 4-5 mm thick. Re-roll dough scraps once and cut more shapes. Bake for 8-10 minutes until light golden.

Step 3 : Mix icing sugar and Orange juice in a bowl, then spread over the biscuits with a palette knife or the back of a spoon. Leave to set for 1 hour. TIP: There is no such thing as too much flour when you’re rolling out the dough,trust me it totally worth the little bit of extra flour being used.


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