A popular choice for the coffee break, these cookies can be served anytime of the day. It has a very refreshing taste of orange with goodness of flax seeds.
Preparation time: 2 hrs 10 min
Baking time: 10-12 min
Baking equipment needed: 2 large baking sheets
Makes 30 cookies
75gm/6 tablespoon unsalted butter at room temperature
100gm/1/2 cup castor sugar or white granulated sugar
1 tablespoon flax seed powder soaked in 3 tablespoon warm water
1 tablespoon fresh orange juice
Zest of one orange
175gm/1&1/3 cup plain flour
½ tsp salt
1 teaspoon baking powder
¼ teaspoon baking soda
1. With an electric mixer, cream the butter and sugar until light and fluffy. Add the flaxseed mix, orange juice and zest. Mix them together and set aside.
- In another bowl, sift together the flour, salt, baking powder and baking soda. Add the flour into butter mixture in 2-3 batches and stir until everything mixed up.
Wrap the dough in a parchment/greaseproof paper and chill for 2 hrs.
Preheat the oven to 190 degree C. Grease two baking trays.
Divide the dough into half and then each half into 15 balls. Or if you want to bake smaller batches then do 3 batches of 10 cookies.
Roll the balls and place 1 inch apart on the prepared sheets.
Press down with a fork to flatten. Bake for 10-12 mins or until edges start turning golden brown.
With a metal spatula transfer to a rack to cool.
Transfer into an airtight container.
Tips & tricks ?
- Always select quality ingredients to make cookies. Do not use a pack of flour that has been opened for long and kept lying inside the cupboard for months and one day you suddenly decide to use them up by making cookies.
- Always use the butter at room temperature. It should be soft but not runny. Do not try to soften them inside the microwave. Let it come to room temperature on its own
- Handle the dough with TLC – tender love & care. Do not over mix the dough. Too much handling of dough can result in hard cookies. Take only required amount to bake at once and keep rest of the dough refrigerated.
- Use parchment paper to line your baking sheet for even browning of the cookies (and no need of greasing your tray)! Though a shiny, heavy aluminium tray serves the purpose too.
- Bake one sheet of cookies at a time. If baking all at one go, then keep rotating your tray from top rack to bottom rack for even browning of cookies.
- To check the doneness, look at the edges and bottom of the cookies. If they start getting golden brown colour then they are done.
- Always check the doneness at the minimum baking time stated in the recipe though baking time varies from oven to oven.
- Cookies may look very soft when they are done. Leave them to cool down completely to get the right texture. Do NOT get tempted to over bake!
- Cool them completely before storing them in airtight containers. Cookies may turn soft if you store them whilst they are still warm because of condensation.
- Glass jars or tin containers are preferred over plastic containers to store cookies.
- If your cookies turn out nice and crisp but become soft after cooling down then they are under baked. Do not worry!!!! Bake them again in a preheated oven at 160 degrees C for 10 minutes. Now cool them completely before storing them.
- And one last tip – keep a piece of bread in the storing tin. The bread will soak the moisture inside the tin keeping all the cookies fresh and crisp.
Did I mention not to store different types of cookies together?
Well I will write about the science behind baking a perfect batch of cookies and some more tips later.
Let me know if I have missed out any other problems faced while baking cookies. Go ahead and try your hands on making these extremely delicious cookies without any fear. Leave a comment here or drop me an email to share your thought!