Sunday, February 1, 2009

Orange Thins

These are simple thin and crispy cookies made from white whole wheat flour ,butter and orange juice.They are similar to lace cookies but buttery and are easy to prepare.They are different from the normal cookie dough in that this does not have a dough,but it is like a batter.Since the recipe here in the EatingWell Magazine involved no eggs and seemed easy I went for it .I actually prefer oranges in such baked items rather than having it as such,though sometimes I end up doing both -eating them and adding them ;)


White Whole Wheat Flour/Whole Wheat Pastry flour:1/2 cup
Sugar: 1/3 cup
Orange Zest: 1/2 tsp

Unsalted Butter: 4 tbsp (Melted)
Vanilla Extract: 2 tsp
Orange Juice: 2 tbsp


In a big bowl,mix the dry items ie white whole wheat flour,sugar and also orange zest.Blend well.Add in melted and little cooled butter,vanilla and orange juice and stir well to obtain a thick batter which looks like..

Now,white whole wheat flour is lighter in colour than regular whole wheat flour and is made from white wheat rather than the red wheat from which aatta /whole wheat is derived.If you do not have white wheat flour,sub it with whole wheat pastry flour or generally with white flour which makes the cookies all the more crisper (thats my assumption).

Preheat oven to 300F.Grease/line a baking sheet (avoid this for non stick- though for cleaning purposes lined is prefered).Take a table spoon of batter and plomp it on the baking sheet.Shape/spread it into a 2 and 1/2 " circle.I used a cookie cutter for that,feeel free to use anything or just your hands.Once done ,I also gave it a little design on top with the back of a fork which is completely optional and does not make any different to the cookie.Repeat with the remaining batter,but make sure the cookies are atleast 4 inches apart,as these spread.It looks like....

I went for just 4 cookies in my first batch.Bake at 300F in a preheated oven for 16-18 minutes until the edges are lightly browned.It came out like ...

The recipe went for rotating the sheet halway through.I did not for the simple reason that I forgot.So I allowed them to rest for about 3-5 minutes in the sheet which made them crisper and then using a pan cake turner,gently lifted them and cooled them completely on a wire rack/plate.The cookies were crisper,but a little chewy in the middle,but all the more perfect for me.So choose your preferred method while baking these.Also I went for 16 minutes.

These papery thin and buttery,orangy and crisp cookies are on their way to EatingClubVancouver for Weekend Wokking Event started by Wandering Chopsticks and the current theme is oranges


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