Orange blossom is the only floral flavor I can tolerate in food and drink. Maybe I’ve had one too many bad experiences with cheap Turkish delights, but anything rose-flavored is just like shoving a soap bar into my mouth. And lavender brings me back to my mother’s closet, which I’m not sure is what I want to recollect when I consume a food product. But I always keep a bottle of orange blossom in my cupboard for adding a special touch to otherwise mundane baked goods, like oat cookies.
These cookies are the result of two grocery shopping disasters in one day. I had gone to the supermarket to buy ingredients to make granola. I went to a nicer supermarket that was a 10 minute uphill walk instead of the closer supermarket. At the till, after all my products were scanned, I discover that I hadn’t brought my wallet. I looked back at the long queue of impatient shoppers and I put my head down in shame and walked out. I then went to the supermarket again, and one of the things I needed were jumbo oats, this time I brought my wallet, I was able to pay with my head held high in pride, but I brought the wrong oats. So I came home, sad again, unsure of what to do with 1kg of porridge oats (always make granola with jumbo oats btw, never porridge oats). So I made these cookies. Simple oat cookies that I perked up with some orange blossom and candied citrus peel that’s blitzed into the dough. Good stuff. Gluten-free too. Sort of healthy I guess, as it’s refined flour-free? Sort of?
300g porridge oats
8g baking powder
80g candied citrus peel
125g buter, cubed,
Put the oats, almonds, baking powder, citrus peel and sugar in a food processor and blitz until finely ground.
Add the butter and pulse just until it looks fully incorporated. Finally, add the egg and yolk and pulse just until it comes together.
Wrap the dough in cling film and leave to chill in the fridge for at least 30 minutes.
Preheat oven to 160C. Grease and line a baking tray.
Taking about a tablespoon of the dough, roll into a ball and place onto the tray. Repeat with the rest of the dough, making sure the balls are about a good 2cm apart.
Bake for about 15 minutes or until golden, leave to cool completely before eating.