Serves: Makes 32 cookies
Preparation time: ~4 hours
Calories: ~72 calories per cookie
Hi everyone – I hope you’re all having a great weekend so far. While I think of it, let me tell you: I changed my site search functionality. I don’t know if you ever tried to find anything by searching in the search box before. I did recently… damn, was that a mistake?! Forty results and the most relevant result, the one I actually wanted, was on page 4 or something crazy. If you search for things now you actually get decent, site-wide, pertinent results, rather than just a weird cryptic search of the post tags only. Give it a try if you want – the search box is in the left side of the page at the top!
Alas, I didn’t roll off to Paris first thing in the morning on my most recent bank holiday on Thursday, so no more photos for you right at the moment, though if you’re interested, I could post some photos of a trip I took to Stockholm in 2011! It was my first time visiting the city itself – normally I just pass through the airport – and despite the ice and snow it was very enjoyable. We were blessed with some wonderful snow on the second day we were there which allowed for some beautiful scenery.
Speaking of Sweden, tonight I’ll be cooking up something Swedish for dinner which I’m looking forward to sharing with you on Tuesday. In the meantime though I thought I’d share these little cookies with you today. I did promise you “cookies with a twist” in my last post – well, these cookies are just bursting with a twist of zest and juice from three different types of fruit. In my “taste-testing” amongst colleagues some people weren’t big fans of the grapefruit addition. They thought it made for a slightly bitter aftertaste. I actually enjoyed the slight bitterness myself, though I might actually try it with lime next time in place of grapefruit… just for a change.
I’m also unsure on the best way of serving these. I made some which I pressed really flat before baking, and some which weren’t so flat. The flat ones were crisp of course, the thicker ones were slightly chewy – I’d recommend making some of both because they were all tasty. The boiling down of the juice ensured a highly concentrated citrus flavour without having to add too much flour to absorb it as well. Let me know if you give them a try!
I’m off in Paris today to try and find some Konnyaku from the Japanese supermarket. I saw a post about it on Sissi’s blog here and it reminded me that it’s something I’ve been wanting to try for absolutely ages, so I’m very curious as to what it might be like. I think I might use the opportunity of being in the neighbourhood to go and visit my favourite Korean BBQ restaurant as well – perhaps I’ll grab a few photos of that to share :). I hope you all have a great weekend and I’ll see you back again on Tuesday!
[learn_more caption=”Video Recipe”]
- 200g Caster Sugar
- 200g Plain Flour
- 100g Butter
- Zest and juice from 2 Oranges
- Zest and Juice from 1 Lemon
- Zest and Juice from 1 Grapefruit or 2 Limes
- Start off by zesting the oranges, lemon and grapefruit or limes and then cut them in half and juice them.
- Transfer the juice into a saucepan and bring to the boil. Cook down until you have about 5 tbsps of liquid left – this will take about 15 minutes of boiling, depending on the juice yield of your fruit.
- Set the concentrated juice aside and allow to cool and then cream the butter and sugar together. Once fluffy, mix in the zest and then add the flour. Once the flour is mixed in, add the juice. Place the dough into the refrigerator and allow to set for about 3 hours.
- After three hours, preheat your oven to 180 degrees Celsius and then remove the dough from the refrigerator and divide into 32 equally sized pieces. If still sticky, toss the pieces in a little flour before rolling to a ball between your hands. Place the pieces onto a greased baking sheet and flatten to about 4mm thick (so the rounds are about 5-6cm in diameter – a bit more or less depending on how you like them. Allow room for expansion during cooking.
- Place into the preheated oven and bake for about 12 minutes, until just starting to brown around the edges. Watch them well towards the end of the cooking time as they can burn quickly. Remove from the oven and allow to cool for a couple of minutes before removing from the tray and allowing to cool on a rack before enjoying