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ORANGE BISCUITS

ORANGE BISCUITS

The cold season is approaching and what could be better on a cool day than a hot tea and some orange-flavored biscuits. I hope we have more hot days because we can eat these good biscuits on a warm autumn day.

    • grated peel from an orange
    • 4 tablespoons orange juice
    • 260 grams of flour
    • half an envelope of baking powder
    • 1 or
    • 100 grams of butter
    • 80 grams of sugar
    • vanilla essence

Servings: -

Preparation time: less than 15 minutes

HOW TO PREPARE ORANGE COOKIE RECIPE:


Mix the sugar with the butter until it melts to form a creamy paste, then add the egg shell and the orange juice and vanilla essence, mix well and then add the dry ingredients, ie flour and baking powder. Homogenize the ingredients and refrigerate for 30 minutes.

Roll the dough on the work table and cut the biscuits with special shapes.

Bake the biscuits in the oven at 180 degrees for 10 minutes.

They are very fluffy and fragrant and finish very quickly so you can double the amount of ingredients without problems.



Spirited biscuits with cocoa, butter and oranges

Biscuits with cocoa, butter and oranges, vanilla. Fragile and tasty homemade biscuits, with an intense aroma of chocolate and oranges. They can also be shaped by hand if you do not have special devices for spirit biscuits.

The recipe for these cookies made with cocoa, butter and oranges is very simple and quick. The dough is made in a few minutes and the modeling of the biscuits does not involve much hassle. It can be done as in the past, with a meat grinder equipped with special devices or with a biscuit gun. If you don't have one or the other, you will have the option of modeling by hand: either spread the sheet and cut the biscuits or roll them in the shape of rolls (cylindrical).

Grated orange peel completes the cocoa flavor of these cookies! My daughter said they taste chocolate bar :). They are very, very fine! If you don't like the orange flavor, you can not put the grated peel and stick to vanilla - cocoa.

These cracked cookies with cocoa lasts well over time (in airtight boxes or plastic bags), can be easily transported to work, school or trips. They become more and more fragile with each passing day.

As usual, We do NOT use baking powder no baking, because we don't like the harmful taste it gives to cakes. The butter in the dough is the one that breaks these biscuits.


CONFIDED ORANGE SHELL

We have oranges at hand all year round, and I am a big fan of sweets that contain both fresh citrus peel and candied orange or lemon peel.

They are prepared using the same very simple procedure and at anyone's fingertips, they can be kept cold in a jar together with the resulting syrup or they can be dried for a few hours after which they are placed in a tightly closed box and also last a while. quite long.

ingredients:

  • peel from 3 oranges
  • 200 g of sugar
  • 200 ml. the water

For starters, I remove the white part from the sliced ​​orange peels and keep them for a day or two in a large jar of cold water, changing the water at least two or three times.

Cut them into slightly thinner slices and boil them in two waters for at least 5 -10 minutes.

You will notice how they start to change their matte orange color becoming a little translucent sign that they have scalded enough and softened a little.

Drain the last water, add sugar and 200 ml. water, mix well enough to dissolve the sugar, then leave them on low heat for 10-15 minutes, until a thick syrup is formed.

I take a few slices out of the kettle and put them in caster sugar and leave them to dry for at least two hours, and the rest of the shells are overturned in a jar together with the syrup obtained.

It keeps very well for at least 6 months, but I guarantee you that they won't last that long, especially since the Winter Holidays are coming and they will be the star of many seasonal sweets.


Biscuits with orange - Wild Orange essential oil

1 cup dates
1 cup ground walnuts (I used ½ almonds and ½ cashews)
2 cups oatmeal
1-2 lg maple syrup (optional)
2-3 drops of doTERRA Ginger essential oil
a nutmeg knife tip
a pinch of salt

Chocolate decoration
50 g dark chocolate
1-2 drops of doTERRA Wild Orange essential oil
½ chopped pistachios, rose petals

  • Hydrate the dates, about 1 hour. Do not throw away water in which they have been hydrated.
  • Pass the dates in a blender until they become a paste.
  • Mix the dates and nuts in a bowl until smooth. Add the maple syrup (if used) nutmeg and salt.
  • Add the oatmeal (I ground the oatmeal a little to make it finer) and mix until smooth. If necessary, add water in which the dates have been hydrated. The consistency should be like polenta, so that biscuits can form.
  • Add the ginger essential oil and mix well.

Chocolate: melt the chocolate in a bain-marie, taking care that the water does not boil. Add the orange essential oil. Essential oil is not added to hot chocolate, so as not to destroy its qualities. Leave the chocolate on the fire (bain-marie) all the time, until you finish decorating the biscuits.

Grease the biscuits with chocolate with a silicone brush.

Decorate with rose petals and cashews, as long as the chocolate is not dry.


Biscuits with orange - Wild Orange essential oil

1 cup dates
1 cup ground walnuts (I used ½ almonds and ½ cashews)
2 cups oatmeal
1-2 lg maple syrup (optional)
2-3 drops of doTERRA Ginger essential oil
a nutmeg knife tip
a pinch of salt

Chocolate decoration
50 g dark chocolate
1-2 drops of doTERRA Wild Orange essential oil
½ chopped pistachios, rose petals

  • Hydrate the dates, about 1 hour. Do not throw away water in which they have been hydrated.
  • Pass the dates in a blender until they become a paste.
  • Mix the dates and nuts in a bowl until smooth. Add the maple syrup (if used) nutmeg and salt.
  • Add the oatmeal (I ground the oatmeal a little to make it finer) and mix until smooth. If necessary, add water in which the dates have been hydrated. The consistency should be like polenta, so that biscuits can form.
  • Add the ginger essential oil and mix well.

Chocolate: melt the chocolate in a bain-marie, taking care that the water does not boil. Add the orange essential oil. Essential oil is not added to hot chocolate, so as not to destroy its qualities. Leave the chocolate on the fire (bain-marie) all the time, until you finish decorating the biscuits.

Grease the biscuits with chocolate with a silicone brush.

Decorate with rose petals and cashews, as long as the chocolate is not dry.