A perfect marriage of flavours all wrapped in these cookies.
Perfect with coffee to give a great touch of Morocco.
Prep Time:10-15 mins
Cook Time:12 mins approx
Serves:makes approx 30 cookies
125g butter, softened, 3/4 cup castor sugar, 1 tsp Equagold Pure Vanilla Extract, 1/8 tsp Boyajian Orange oil, grated zest of an orange; 1 egg, 1&3/4 cups of standard flour, 1/4 cup ground almonds, 1 tsp baking powder, crushed seeds of one cardamom pod; 1/4 cup mixed peel for the Icing 1 cup sifted icing sugar, 1/8 tsp Boyajian Orange oil, juice of 1/4 orange; water to mix
Cream together the butter, sugar, vanilla, Orange oil, Orange zest & crushed cardamom, until light and fluffy. Add the egg, and beat till well mixed. Mix in the dry ingredients, and last the mixed peel. (Keep some mixed peel to put on the top of each cookie) Mix until just combined into a soft dough. Roll heaped teaspoons full onto a tray, and flatten slightly with a fork. Bake at 190c degrees for about 12-13 mins, until pale golden. ICING Mix the icing sugar, orange oil and orange juice together, and add enough water to make the icing a spreadable consistency--not too thin, or thick. When cold, ice the cookies, and place a few pieces of mixed peel on top of each one