GHEE & ORANGE COOKIES l Amazingly Delicious and Crisp

GHEE & ORANGE COOKIES l Amazingly Delicious and Crisp

Music: Hala Lala Layya - Lebanese folk song
Arrangement and piano: Elvan A: ULUCINAR

In this episode, I'd like to share with you my 'Ghee&Orange Cookies' recipe. Two things make these cookies unique. First, they are made with Ghee. And second the whole-toasted hazelnuts, placed on top. They taste amazingly delicious and crisp. Everyone loves these cookies, they are easy to make and bake quickly. Hope you give this recipe a try!

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INGREDIENTS
200 gr. unsalted butter (cubed)
1 cup granulated sugar, plus 2-3 tbsp to dip cookies
Zest of an orange
1 egg
1 tbsp thick yogurt
3-3.5 cups all purpose flour
A pinch of salt
1 pack (1 tbsp) baking powder
30-35 hazelnuts

DIRECTIONS
Melt butter in a saucepan, over medium heat of the smallest burner of your stove, stirring occasionally.
If desired, you can cool and measure the melted butter, then use in this recipe.
Or, reduce heat to the lowest possible setting and simmer for about 10 minutes to prepare Ghee.
Simmer until the SECOND foaming process starts.
First starts the FIRST foaming process.
Then it begins to decrease and solids appear on the surface also at the bottom of the pan.
Finally starts the bubbling, and the SECOND foaming process.
Scrape sides of the pan occasionally, to help the milk solids sink to the bottom.
When the SECOND foam occur, give it another minute, then turn off the heat.
Carefully skim some of the foam off the ghee, if it doesn't settle in a few seconds.
Let cool slightly for about 1 minute.
Slowly pour it through a strainer into a bowl, let cool.
Make sure to leave the milk solids at the bottom of the pan.
You should have almost 1 cup Ghee, about one finger less than a cup.
Toast hazelnuts in a pan, for 3-4 minutes over medium low heat, stirring occasionally, set aside.
Line a large baking sheet with parchment paper, set aside.
To make cookie dough: Combine sugar and orange zest in a big bowl, mix well.
Make sure NOT to grate bitter white parts.
Add egg and yogurt, beat well with a wire whisk.
Add cooled Ghee (or butter), beat again.
Sift baking powder and a pinch of salt, beat.
Sift and add 3 cups flour, 1 cup at a time.
Beat gently after the first cup.
Mix using your hands after the second cup.
Then add the third cup and knead until just combined.
If dough is too sticky add another 1/2 cup flour and knead again.
If your egg is small or yogurt is thick enough, you may not need to add the last 1/2 cup flour.
It should be a soft and only slightly sticky dough.
Tear off a walnut-size piece of dough and shape into a ball.
Dip half of the ball into sugar and transfer to the baking sheet, sugared side up.
Repeat the same until all is done.
Using a knife, cut a small x-shaped slit in the top of each cookie, being careful not to cut all the way through.
Pressing gently, place a whole hazelnut on top of each cookie.
Transfer baking sheet to cold oven, and heat oven to 200C (392F).
Bake until the top is delicately browned, for about 13-14 minutes.
Let sit in the baking sheet for 2 minutes.
Then transfer to a wire rack, let cool completely.
Orange cookies taste amazingly delicious and crisp!
Transfer cookies to a container, store covered and enjoy.

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