These eggless orange cookies are buttery, tangy and crispy. No added preservatives or colors, prepared with fresh orange zest and freshly squeezed orange juice.
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2tablespoonunsalted butter(40 grams) room temperature
½cupmaida / all purpose flour
1tablespooncustard powder(vanilla flavoured)
¼teaspoonbaking powder
1teaspoonorange zest
1tablespoonfresh orange juice (no sugar added)
Instructions
We haved used valencia orange for this recipe. To zest orange, use a small grater. While zesting, make sure you don’t grate the inner white skin, which is bitter. Just grate the outer part.
In a bowl, combine butter (room temperature) and sugar. Whisk well till light and fluffy and you notice that sugar granules have melted.
Now to this – sift and add all the dry ingredients - maida, custard powder and baking powder. Mix everything well with a spatula. Do not use hands for kneading since butter will melt and dough will turn sticky.
Now add orange zest and orange juice. Again mix with a spatula. No need to form a dough, just check if you are able to make a smooth crack free ball. If you feel dough is too sticky, cling wrap / cover the dough and refrigerate for 20-30 minutes and then proceed. If you feel dough is dry, add little orange juice.
Divide the dough into 8 equal portions (weighing 20 grams each). Make a smooth crack free ball and flatten it lightly.
Line a baking tray with parchment paper. Place all the cookies on the tray by leaving some gap in-between.
Bake the cookies at 160°C in a pre-heated oven (pre-heat for 160 degrees) for 15-20 mins. If you are using a Convection, then place lower grill rack and then put your baking tray on it.
Baking time depends on your Convection/OTG. We suggest you remain alert after 15 minutes. Cookies will be soft when you take them out of the oven. They will turn crisp once they get slightly cool. Let the cookies come to room temperature and then check. If it’s not crisp, then bake for a few more minutes.
Cool the cookies on a wire rack. Transfer cookies to an air tight container once they come to room temperature.
Video
Notes
Cookies will be soft when you take them out of the oven. They will turn crisp once they get slightly cool. So after 15 minutes, take out the cookies from the oven, and let them come to room temperature. Once they cool down completely, check the texture. If you feel they are not crisp, again bake for 3-4 minutes more.
Since we have used vanilla flavored custard powder, we have not added any essence. You can add vanilla/orange essence.
Do not use hands for kneading since butter will melt and dough will turn sticky.
If you feel dough is too sticky, cling wrap / cover the dough and refrigerate for 20-30 minutes and then proceed. If you feel dough is dry, add little orange juice.
If you are using a Convection, then place lower grill rack and then put your baking tray on it.