What better way to start the weekend than with freshly baked cookies?!? Baking with orange blossom water has been a long-term plan of mine. Ever since meeting my beautiful husband some 8+ years ago and being introduced to the simply most glorious Provencal biscuits that go by the name navette, I have longed to create something that brings me back to that first heavenly bite. So here it is – tried, tested, perfected and tried some more. Enjoy!
120 g jumbo oats
60 g wholemeal spelt flour
100 g brown sugar (coconut and muscovado work well)
75 g unsalted butter
1 larger egg
grated zest of one orange
2 tbsp orange blossom water
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp (freshly) ground cardamom seeds
The how to:
- Melt the butter in a small saucepan on a low heat.
- Using a whisk, beat the egg, sugar and salt in a bowl until the sugar has more or less dissolved.
- Add the orange blossom water, grated zest, cardamom and melted butter to the egg mixture and give it all a good stir.
- In a separate bowl, mix the oats, spelt flour and baking powder.
- Combine the dry ingredients with the wet ones, cover the bowl with cling film and stick it to the fridge for about half an hour.
- Meanwhile preheat the oven to 175°C and line a large tray with greaseproof baking paper.
- Once the dough has cooled down, add one heaped tablespoon of the mixture on the lined baking tray, and using the back of the spoon smoothen the edges to form a round shape. Repeat with the rest of the dough leaving at least 10 cm in between each cookie for expansion. Depending on the size of the tray and your oven, you may need to bake in two batches as this amount of dough makes up to 10 cookies.
- Place the tray in the middle of the oven for 15-20 minutes or until the edges turn golden. If you like your cookies more crispy, lift the tray on a higher oven shelf for the last 5 minutes.
- When ready, transfer the cookies to a cooling rack for an hour before consuming.
- Decorate (or don’t!) to your liking and serve with a hot beverage!