Penny Doyle

Orange Quinoa Cookies

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Preparation info

  • Difficulty

    Easy

  • Makes

    18-20

Appears in

The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

This is a simple, quinoa-rich cookie recipe that will give you lasting satisfaction for those mid-morning or afternoon breaks. Baking time is important with these biscuits: cook them for too long and they scorch, but if you take them out of the oven too early they won’t be crisp, so keep a close eye on them in the last few minutes of baking.

Ingredients

  • 250 g/9 oz/1⅛ cups soft butter
  • 175 g/6 oz/generous 1¾ cup soft light brown sugar
  • 115 g/4 oz/1 cup quinoa flakes
  • 115 g/4 oz/1 cup quinoa flour
  • finely grated rind of 3 oranges
  • 45 ml/3 tbsp golden (light corn) syrup
  • 10 ml/2 tsp vanilla extract
  • icing (confectioners’) sugar, for dusting

Method

  1. Preheat the oven to 190°C/375°F/Gas 5. Line two large baking sheets with baking parchment.
  2. With an electric mixer or a wooden spoon, beat the butter and sugar together until light and fluffy.
  3. Stir in the quinoa flakes and flour with the orange rind, golden syrup and vanilla extract and combine thoroughly.
  4. Place large teaspoonfuls of the mixture on the baking sheets, slightly flattening each one with the back of a damp spoon and leaving a little space for them to spread. Bake for 12-15 minutes, until golden.
  5. Remove from the oven and leave on the baking trays for a few minutes before transferring to a wire rack to cool. Dust with icing sugar and serve.

Variation

For chocolate orange cookies, add 25 g/1 oz chocolate chips when you stir in the dry ingredients.

Nutritional Information per 2 cookies: Gluten free Energy 352kcal/1467kJ; Protein 4g; Carbohydrate 37g, of which sugars 22g; Fat 22g, of which saturates 14g; Cholesterol 53mg; Calcium 32mg; Fibre 1g; Sodium 168mg.

© 2013 All rights reserved. Published by Anness.

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