Sunday, 10 February 2013
Spiced Orange Cookies...
First decide if you want to make a regular batch (approx 30 smaller cookies) or a giant batch (50-60 smaller cookies), you then select your cup size.
Childs Cup - smaller batch
Mug - giant batch
Pre-heat your oven to 190 degrees, 170 fan
Line baking trays (I love the silicone sheets that you can get from the foil section of the supermarket - just add them to the washing up bowl afterwards and they're all set to go again)
Ingredients for melting in a microwave safe bowl, melt on high for a minute then stir until smooth
2 cups Caster or Golden Caster Sugar
1 1/2 cups Butter
1/2 cup Syrup (I like to use Treacle too)
Ingredients to add to melted mix (I use the same bowl, yay no extra washing up)
1 or 2 Large Eggs (2 if making a giant batch)
5 cups Self Raising Flour (I have used both white or wholemeal to great results)
2 teaspoons Mixed Spice (double if using mug)
2 drops Orange Essence (double if using mug)
Add all the dry ingredients - this is a good point to add dried fruit/choc drops etc if you want to, 1 of your measuring cups would be plenty.
Give it all a good stir and it should come together to a sticky dough, you don't have to wait for the mixture to chill before using.
Dollop 12 teaspoons / 6 tablespoons of mixture onto your lined tray. Don't be tempted to do more as they will spread quite a lot in the oven.
Bake them for 5 or 7 minutes respectively, they should only just be turning golden brown and nice and puffed up. If they stay in for much longer, you'll have a crunchy biscuit instead of a gooey cookie.