orange

Orange Cookies Recipe

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This is a variation on the oat, coconut and choc chip cookie, taking out the coconut and choc and using orange instead. I guess if you wanted orange and chocolate chip cookies, then leave the chips in 🙂

85g Granulated sugar

85g Demerera sugar

100g butter (at room temp)

300g Plain Flour / All purpose flour

1/2 tps salt

1 tsp baking powder

1 tsp baking soda

1 egg

125g oats (you may need to add more if the mixture is a bit wet)

1 Orange – grate a bit of rind when needed, then use the juice of the whole orange

2 tsp of orange extract

60g choc chips optional

Cream the butter and sugar together until smooth (ish), add the egg, orange rind, juice and extract and mix. Then add the flour, salt and baking soda & powder. It needs to start binding like a dough, so if it’s a bit sloppy, then add a bit more flour (I didn’t weigh mine before adding, so went from 250g to 300g in the ingredients, but a bit more may be needed).

Once it’s binding well, add the oats by hand. Then put on a baking sheet and flatten out with your hand to about 1 – 2cm depth. Then use a cookie/biscuit cutter to get your desired shape and size.

Put on a baking tray either greased or on baking paper, and cook for around 10 – 15 mins or until going brown at 180 degrees.

(c) K Wicks

Orange cookies and cherry turnovers

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Turns out the oat cookie recipe works with orange, just a bit more flour and oats needed to compensate for the orange juice – i’ll update and post the recipe later in case anyone wants to give them a go. Also decided to get some cherries and make cherry turnovers, as they are a favourite. I haven’t had a cherry turnover since the ‘Nobody likes a mouldy turnover‘ incident with the local bakery.

But it inspired me to start baking more at home, so it turned out to be a good thing.

(c) K Wicks

Orange biscuits

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A small batch of biscuits – makes about 8.

90g all purpose flour / plain flour

1/4 tsp baking powder

Pinch of salt

60g butter

100g sugar

2oz fresh orange juice / zest

half an egg

Oven at 180°c – baking time 15 minutes (ish)

Mix together the flour, baking powder and salt.

Seperately cream the butter and sugar together, add the egg, orange zest and juice and mix until you have what looks like a horrible scrambled egg type mixture. Then add half the flour and mix through, then add the rest of the flour and mix well until you have a creamy looking dough and pop in the fridge for a bit.

I never usually let anything rest in between, but this time I did, having ruined the first batch with lemon a couple of weeks ago, and addressed an long standing issue I have with baking biscuits and them going wrong. Turns out impatience and ignorance were the culprit! No real surprise there for me. But I gave thought to what it is I get wrong, and there appeared to be a theme with these, they spread and don’t hold their shape. So, finally thought to ask the internet, and turns out it’s the butter being too warm obviously having been a room temp the whole time (or even melted first for choch chip cookies) and then being worked on and getting warmer. The trick is apparently to put in in the fridge or freezer for a time once you have made the dough, so it can solid up again. Makes sense know I now, and it worked, obviously. It’s my own fault as the video which I got this recipe from (linked at the bottom) clearly tells you to put it in the fridge, but you know how it is, sometimes we think we know best.

After creating small balls of dough, they are then rolled in icing sugar and placed on baking paper on a tray and into the oven. I’m going to see if tangerine’s work just as well for this later, and in ice-cream, so fingers crossed for more orangey snack and treats 🙂

(c) K Wicks

Here is the link to the YouTube vid where got the recipe and method, just swapped the lemon for orange.

Orange ice-cream recipe

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I really liked the sound of this, so decided to give it a go after watching a run through on YouTube. I will share the link at the bottom of this post so you know how it is done and where I got the recipe. How it should look versus how it turned out!

Ingredients:

50ml fresh orange juice

500ml milk

100g Sugar

250 ml double / whipping cream

Orange essence

The black cherry juice wasn’t used in this one, but is there to show will be tried next. This recipe gets you to make your own condensed milk from scratch to make the ice-cream, which is the consistency you want when making the base. But I believe you can use a can of pre made and start from that point.

From scratch – heat the milk and sugar together and bring to the boil, then reduce heat, and reduce the mixture by about a 1/3, stiring and checking the viscosity. When happy with it, take off the heat and allow to cool completely, stiring while it does.

Then stir in the orange juice and mix well. Get a seperate bowl for the cream, and whip it for around 30 seconds, then pour in the orange mixture, add a teaspoon of orange essence. Whip together until as soft peaks (orange colouring can be used if you want it to be colourful).

Put into a dish and put in the freezer to set, will be good to go after about 8-10 hours. I wasn’t sure I had pulled this off, as my mixer wasn’t working that well and I used a fork for the last bit, reaslising I was probably removing most of the airation. It wasn’t soft peaks at all, and seemed rather runny. So in the freezer it went, as I thought it would be good to taste it still and see where I could improve it.

It was a actually a good fail in my opinion, although not like the one in the tutorial video, it is extremely tasty and smooth. I’m excited to try cherry next, and give orange another go, maybe using colouring this time. We’ll see how it goes.

(c) K Wicks

Here is the link for ‘Hands Touch’ on YouTube, where I saw the recipe and method, so you can check out the method as I know my instructions can be quite brief, and this deserves to be shared, it’s awesome –