According to a poll taken by me of all residents in my household, 50% prefer jam to marmalade.
The other 50%, and incidentally the smarter 50%, (non-biased poll ranked on who has a blog and who hasn’t) think marmalade is an amazing blend of flavours.
However, all residents like marmalade cookies with fresh orange icing.
Conclusion: If we found the inner cookie in our politicians they’d be more liked.
While reading Rufus’ Food and Spirit Guide I found these awesome looking orange marmalade cookies. I followed the link to the recipe on Sweet Peas blog, and realised it was a reblog from White on Rice Couple’s blog.
And now here! No point reinventing the wheel on something tried and tested. And, may I add, their absolutely delicious.
Except I did reinvent the method. The original method wants you to ‘set your mix master to two’, then refrigerate the batter to harden it, and all that jazz.
Instead I just mixed the batter using a bowl and spoon (totally old school here at Clever muffin). Then used the trusty two-spoon method, taught to me by my mum, to get the sticky cookie batter into balls and on to the tray. In brief – using two spoons, take a spoonful of dough, transfer from one spoon to the other to make a rough ball, then scrape on to tray.
It worked just fine. They are a little more rustic looking as I couldn’t roll them in to perfect little ball, but rustic is in. Word. You can always follow the original method by clicking the links above to the other lovely blogs.
You may also notice I made my cookies very big. That’s not trick photography, that’s me wanting really big cookies.
They are more a cake-type-cookie then a crumbly cookie. The term rock cake could describe them aptly. And moorish. That’s another good word to describe them too.
For the cookie dough:
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 cup orange marmalade
3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
For the orange icing:
Finely grated zest from 1 orange
Finely grated zest from 1/2 a lemon
1/4 cup fresh squeezed orange juice
1 teaspoon freshly squeezed lemon juice
3 tablespoons butter, melted
1/8 teaspoon sea salt
3 cups icing sugar (confectioners’ sugar)
For the cookie dough:
- Preheat oven to 180 C. Line baking trays with grease proof paper.
- Cream butter and sugar – either use beaters or work out your biceps (it’s done when it’s a light yellow, smooth texture).
- Add eggs, mix well.
- Add marmalade, mix well.
- Add flour, baking soda and salt, mix well.
- Using two spoons, take a spoonful of dough, transfer from one spoon to the other to make a rough ball, then scrape on to tray.
- Bake for 20 minutes, or until cookies are light brown.
- Transfer to wire rack to cool. Once completely cool, ice the using a butter knife (no need to be picky, coz we’re doing rustic, yea? Yea).
For the icing:
- In a medium bowl combine citrus zests, juices, melted butter and sea salt.
- Whisk in icing sugar until well combined and smooth.
Quantity: Makes 24 large or 36 normal size cookies.
Healthy? 155 for a normal size cookies, or 235 for a larger one.
Storage: Store in airtight container.