There’s something about gratitude.
And a grateful heart truly attracts miracles. I’ve been experiencing this lately. And I wanted to share the miracles I’ve been blessed with lately.
So I hosted a giveaway on my Instagram and Facebook page. And we picked winners. I gave away my new teapot and cups to Nasima Singh in Mumbai and cookies to Charushila Biswas in Hyderabad.
These cookies are inspired from Yotam Ottolenghis book Sweet. I’ve made a few minor changes ntp his recipe and baked these.
They aren’t extremely crisp because of the humidity. But they are amazingly aromatic. Also, they can’t be freshened up in the oven, but they need to be stored in the fridge to stay fresh.
In an airtight container,they’ll stay fresh for at least two weeks. The Disco Dust of course is optional. Candied orange too…
But it adds a wow factor to the cookies. Rolled oats work best, quick cooking oat will not work in this.
Also,it’s not important to toast the flour,but it’s better. Also Fresh juice works best. Cranberries are sweet and tart, and go fantastically well with chocolate. Also I used white chocolate to make these festive. Go ahead and use dark chocolate for a more adult taste.
I buy my cranberries from here. They’re already halved and come in a handy reusable jar.
Zesting works because the oils from the fruit add to the aroma.
So you have to try this out. It’s a simple recipe. Parchment paper helps in not making any major mess.
- 75gms chopped almonds
- 110 GM's whole wheat flour
- 113 GM's or 1/2 cup soft butter
- 75 GM's rolled oats
- 50 gns caster sugar
- 75 GM's chopped or halved cranberries
- Zest and juice of one orange
- 200 GM's white chocolate -I used Morde
- Disco dust and candied orange optional
- Roast almonds for about 10 minutes till lightly toasted or roast on a slow flame in a saucepan over the stove.
- Lighty roast the whole wheat flour on a pan till the raw aroma disappears ...roughly between 2 to 3 minutes stirring constantly. Allow it to cool.
- Place the soft butter in a bowl. Grate the zest of the orange carefully into the butter.
- Juice the Orange into a bowl and soak the Cranberries in the juice.
- Whisk the soft butter sugar and the orange zest until it is light and fluffy .
- Pop in the oats, roasted whole wheat flour, the pinch of salt and the toasted almonds.
- Stir in the moistened Cranberries and about a tablespoon of the soaking juice.
- Shape into a ball and chill for at least half an hour before you roll.
- Preheat the oven to 180 degrees centigrade.
- Place half the cookie dough between two sheets of parchment paper and roll out to at least half centimetre thick.
- Cut out even 5 cm circles and place gently on a cookie tray.
- Bake for 18 to 22 minutes or until the top is slightly golden.
- Cool on a wire rack.
- Chop the chocolate into small pieces and melt in the microwave in short bursts of twenty seconds.
- Spread the melted chocolate over each cookie with the help of a spoon.
- Sprinkle a little disco dust and place a tiny piece of candied fruit over the white chocolate.
- Allow the chocolate to set and share with your family and friends.
- The most zest you grate ,the more aromatic your cookies will be.
- Lift the round cookie from the parchment paper using a spatula to keep the shape intact.
- It is very difficult to find white chocolate in the market, so we use compound white chocolate . Since the chocolate itself is very sweet I reduced the amount of sugar in the cookies.
- Allow the cookie to cool before you pick it up.
If you open the lid of the cookie tin you will realise how important aromatics are to this cookie. The smell of oranges just hits you when you open the tin.
They are sweet, crunchy ,Wholesome and white chocolatey…and then suddenly you buy it into a sour Cranberry which makes this cookie a different experience altogether.
I love this with green tea.
This can be an replacement for your dessert too.