Looking to use up an orange and bake something for rehearsal night, I came across some citrus cookies that I modified into these orange glittery cookies.
Prep time: 15 minutes
Baking time: 20 minutes
Cooling time: 10 minutes
Total time: 45 minutes
Servings: ± 40 cookies
Ingredients
- 115 gr (refined) coconut oil, at room temperature (if your oil is too soft / liquid, place in fridge for 10 minutes until it hardens)
- 125 gr cane sugar
- 1 tbsp vanilla sugar
- 1 orange, zest (approx 2 tbsp) and juice (approx. 60 ml orange juice) – or make this your own by mixing citrus fruits
- 225 gr self raising flour
- 25 gr fine corn meal
- 10 gr cornstarch
- 60 gr turbinado / raw cane sugar
Instructions
- Preheat oven to 175°C. Line two baking sheets with baking / parchment paper.
- Use a stand mixer (or hand mixer) on medium speed to cream coconut oil, cane sugar (the 125 gr) and vanilla sugar until light and fluffy.
- Mix in the orange zest and juice.
- Add self raising flour, corn meal and cornstarch and mix on medium speed until a soft, pliable dough forms. If needed give it a last kneading by hand so it all comes together.
- Place remaining turbinado / raw cane sugar on a plate.
- Roll small walnut sized balls of dough. Press each ball into the sugar to flatten it into a disc, coating only one side with sugar. Place the cookies, sugar side up, on the baking sheets.
- Bake for 10-12 minutes, until lightly golden around the edges. Let the cookies cool on the trays 2-4 minutes before transferring them to cooling racks to cool completely.
- Store in a tightly sealed container.
