In this recipe I mixed a shortbread cookie with some autumn flavours. I mixed in a homemade pumpkin spice mix, and some oranges. I don’t really like pumpkin, so I didn’t put any of that in there. I used orange aroma. I have tried to put fresh oranges into baked goods, but you need to put in so much to get any sort of orange flavour, it makes the whole thing soggy. I don’t like putting in orange skin, because of the pesticides.
- 300 g white spelt flour + rolling the dough
- 200 g margarine
- 125 g unrefined cane sugar
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 ml orange aroma
- 24 g vanilla sugar
- water for syrup
You need to cook a syrup of the sugar with a little water. All you have to do is cook the sugar in the water until it dissolves. After you take it off the heat, you need to keep stirring it as it cools, to prevent lumps.
Preheat the oven to 356 F (180oC).
Sieve the flour into a large bowl, and cut up the butter to add to the bowl. Use your hands to rub it all together until you get a fine breadcrumb consistency. Leave it in the warm kitchen for the butter to get very soft. Once that happens, add the other ingredients, including the syrup. Take a wooden spoon, and mix the whole thing together. Turn on the TV, or pick a long YouTube video, sit down, and take the bowl into your lap. This is going to take a while, and this way you won’t get bored. You need to knead the mixture, until the dough comes all together. It’s going to be a bit sticky, and brown from the spices.
Dust a clean surface and a rolling pin with flour and roll the dough out until it’s about as thick as your thumb. It won’t expand much. Use some fun shapes to cut out the cookies, and put them on the baking pan. Bake them in the oven for 13 minutes, though check after 10. They should remain quite soft.
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