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Biscuits with orange


They don't look too good ... but they are very good ... :) :) I struggled until I made them .... to come out a little round ...: D..I don't know I think There was something else in the recipe ..... that the dough was a bit soft .... but no matter they were good.

  • 160 g margarine
  • 200 g flour
  • 80 g food starch
  • 2 eggs
  • 80 g old powder
  • peel from 2 oranges
  • 2 lbs of orange juice
  • sugar for the surface of the biscuits

Servings: 4

Preparation time: over 120 minutes

RECIPE PREPARATION Orange biscuits:

1. Put in a bowl the flour, food starch, powdered sugar, lemon peel and margarine, and chew well (you can put them in a robot).

2. Add the two eggs and orange juice and continue chewing. The composition will be a little soft.

3. I added 50g of flour because it was a bit soft. Put it in the fridge for 3 and a half hours.

4. After that, heat the oven to 180 °, grease a tray with margarine and start making the biscuits. Sprinkle sugar on top and bake for 10 minutes.

Good appetite.

Tips sites

1

You have to get 40 biscuits ... I got fewer because I made them a bit big: D


Ginger cookies and a nice surprise

Maybe autumn brings a little melancholy in our souls, the thought flies us to the days of summer not long ago, to the sun and to the vacation spent on the seashore or on the high ridges of the mountains. Although I love this season, sometimes it saddens me, and when that happens, I have to get out of this state quickly. For me, the most effective remedy for an immediate mood change is something sweet and fragrant, something that can be tasted with a cup of hot tea. My ginger and lemon cookies are perfect to bring a smile back to our lips. The ginger, slightly spicy, combines perfectly with the sour taste of the lemon, and the hazelnuts, just peeled, give the biscuits that extra something that turns them into a special dessert.

Before moving on to the recipe, I want to introduce you to the "source of inspiration" for my recipe. The people from Floriol challenged me to match my moods with some recipes and to test their new mobile application, very nice and practical. Mood Food is her name and was created by Floriol. It is an application that helps us to combine our inner state with the most suitable food.

Whether we are sad, melancholy, happy or full of energy, Mood Food offers recipes for each of these states. All we have to do is select the current state and we will be immediately taken out of the mess by a lot of delicious recipes. What did I really like about this application? The fact that it turns the chosen recipe into a shopping list. Once in the store, we access the list, buy what we need and hurry home to prepare the recipe. Mood Food is available in the App Store and Goggle Play. It is a unique application and its practice is worth trying.

Ginger and Lemon Biscuits - Ingredients (40 biscuits)

  • 250 g flour
  • 100 g sugar
  • 2 medium eggs
  • 120 ml Floriol Flower Sunflower oil
  • 3 g baking powder
  • 1 medium lemon (grated peel only)
  • 6 g freshly grated ginger
  • 1 pinch of salt
  • 40 fresh hazelnuts

Ginger and lemon biscuits - Preparation

  • Mix whole eggs until light in color. Gradually add the oil and mix until completely homogenous (about 2-3 minutes).
  • Add the sugar, grated lemon peel, grated ginger, a pinch of salt and mix for about 1 minute.
  • Mix the flour and baking powder, sift them through a thick sieve, and gradually add them to the egg composition.
  • Mix until you get a dough with a homogeneous and creamy consistency. If the dough is thicker than the one in the photo below, add 1 tablespoon of lemon juice and mix.
  • We put the dough in a pocket bag, to which we mount a serrated dui, and we form in the oven tray lined with baking paper, biscuits the size of a medium walnut.

  • Place a whole hazelnut in the center of each biscuit and bake them in the preheated oven at 180 ° C, for about 12 minutes or until they are discreetly browned on the edges.
  • Remove the biscuits from the oven, let them cool in the pan for 2-3 minutes, then powder them with vanilla powdered sugar and taste them with gusto.
  • They are delicious!

If you have recipes that reflect a certain mood, I invite you to post them on your facebook page, accompanied by the hashtags #floriol and #moodfood.


Ingredients for spirit biscuits, biscuits with butter, lard, childhood recipe

  • -250 g butter
  • -250 g lard
  • -1 or
  • -1 salt powder
  • -150 g of old powder
  • -vanilla
  • -grated peel of 1 lemon or 1 orange
  • -1 teaspoon baking soda quenched with lemon juice
  • -500 g flour

Portuguese biscuits with butter

Portuguese butter biscuits: these traditional Portuguese biscuits have a crunchy texture on the outside but are soft on the inside and are ideal served with hot tea or coffee because they have a very subtle citrus taste.

They are usually sweeter but we preferred to reduce the amount of sugar for this recipe a little.

Ingredients for the recipe for Portuguese biscuits with butter

  • 225 g flour
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 170 g butter
  • 150 g sugar
  • 4 yolks
  • 1 teaspoon orange peel

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Donuts with sesame and oranges

Donuts with sesame and oranges, prepared with orange juice and peel and ground walnuts

Celery salad with oranges

Celery salad with oranges and red onions, seasoned with fresh dill and vinaigrette with lemon juice.


Fragile biscuits with orange, walnut and rum

With this new and delicious recipe we start the sweets for the table Christmas. It smells in the house dementia of butter, oranges, walnuts and rum...spices specific to this holiday. A special recipe, only good to prepare for Santa ☺⛄.

Ingredients for about 20 pieces:

• 200 g butter, at room temperature

• grated peel from 1 orange

• 350 g flour mixed with 1 teaspoon baking powder and a pinch of salt

Method of preparation:

1. In the bowl of the mixer, beat the soft butter together with the sugar, until it becomes foam and no more sugar crystals can be seen.

2. Add the yolk, grated orange peel, rum, walnuts and milk. Mix the composition until it becomes homogeneous.

3. Sift the flour over the butter mixture. Even if the dough will be a little sticky, as we knead (no more than 10-12 minutes), we will get a compact dough. Wrap in plastic wrap and let cool for about 1 hour.

4. Turn the oven to 180 degrees and line a tray with baking paper.

5. Remove the dough and spread it between two baking sheets. We cut with the help of a shape, you can cut with any shape you have / like. Bake the biscuits for 10-13 minutes at 180 degrees and let them cool because they are very fragile and will break.


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 for a while. quite long.

ingredients:

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.


Ricciarelli Biscuits With Strawberries

1. Preheat the oven to 160C. Place the almonds on a baking sheet and leave in the oven for 4-5 minutes, then cool.

2. Put the almonds and orange peel in a chopper and grind until the mixture becomes homogeneous but coarse. Add half of the powdered sugar.

3. Beat the egg whites until firm, then gradually add the remaining powdered sugar. Add the almond and strawberry mixture to the meringue.

4. Using 2 teaspoons, divide the mixture into ovals and place in a tray lined with baking paper, leaving room to stretch a little. Lightly powder with powdered sugar and bake for 12-15 minutes, until golden, but still fluffy in the center. Allow to cool, then powder with powdered sugar before serving.

You have to see it too.


Baked Orange Sandwich And Lemon Sherbet

1. Preheat the oven to 180C. Wallpaper a tray with baking paper.

2. For Dacquoise, combine powdered sugar and hazelnut flour in a bowl. In a separate bowl, mix the egg whites, potassium tartrate and 1 tablespoon powdered sugar until soft peaks form. Add the remaining 1 tablespoon of powdered sugar and beat. Gradually incorporate the hazelnut mixture. Put the mixture in an even layer, about 5-10mm thick, in the tray and sprinkle with crushed hazelnuts. Bake for 15 minutes or until golden. Set aside to cool completely.

3. Cut 8 Dacquoise discs. Powder the orange with powdered sugar, then caramelize. Put a tablespoon of lemon sherbet on top of 4 Dacquoise discs. Cover with orange slices and cover with another Dacquoise disc to make a sandwich.