This is a simple old school of traditional cookies and I prepared it for my kids’ form teachers as a token of appreciation to the teachers for Teacher’s day’s celebration 2014.
It was impromptu and I prepared it in the evening . As lighting was rather poor, I have slightly over bake the cookies. What is worse is the photo taking session at about 10:00 pm at night.. Being tired and the lack of professional lighting, the images was not properly taken and what is in the picture looks rather unsightly.
Nothing much to write about this cookies. It is a recipe from an old book published in 2001. Then, unlike the current trendy smooth cookies using potatoes flour, most cookies were rather rugged but I like that rugged look.
I have purposely prepared it in a rather big size (about 5 cm diameter) so that it fit my box perfectly..
Having said that, I managed to have a few pieces left after I finished filling the two boxes, and the taste is great. It is crispy with some rather mild citrus fragrance..I have sprinkled some sugar on top of the biscuits and I love the crunchy sugar crystals.
WHAT IS REQUIRED
Recipe adapted from : Citrus Crescents, Page 15 Biscuit and Slices Published by Parragon 2001
Servings: About 30 big cookies of diameter 5cm
200 grams of butter, softened at room temperature
200 grams of plain flour
140 grams of castor sugar
Additional castor sugar for sprinkle
Grated rind of 2 oranges
5 tablespoons of orange juice
1 egg white for egg washing
STEPS OF PREPARATION
Pre-heat the oven to 180 degree Celsius
Cream the butter and sugar until light, pale and fluffy. Add orange rind , orange juice and sift in the flour, use the machines lowest speed to stir until well mixed and become a soft dough.
Transfer the dough on a piece of baking paper. Put on top of the dough another piece of baking paper. Use a rolling pin to roll the dough flat with about 3 mm thickness. Use a cookie cutter to cut the dough into the shape that you want. Transfer the cut dough to the baking tray and use a fork to make some holes (this step is optional as I subsequently discovered that the holes were not obvious.
Brush the biscuits with the beaten egg whites and sprinkle with some sugar. Bake in the pre-heated oven of 180 degree Celsius for about 15 minutes or until the colour turn golden brown. When the cookies are out of the oven, let the cookies sit in the baking tray for 5 minutes before transfer to a wire rack for cooling and crispen before serving.
A simple traditional cookies and nothing to shout about. Though simple, the taste is awesome. Hope readers will give it a try. Sorry for the poor images and should I prepare the cookies again, I will have another picture shot and upload to the post.
Hope you like the post today. Cheers and have a nice day.
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2 thoughts on “Orange Butter Cookies (香橙牛油饼干）”
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