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Cardamom
Raisin
Cookies
These
should
be
crunchy on the outside, softer on the inside, and lightly
spiced.
Sheets
lightly greased Oven 350
degrees
F Time 13 minutes
1/2 cup butter
1/3 cup canola oil
1 cup sugar
2 eggs
1/3 cup buttermilk
zest of 2 small oranges (2 tsp) or
1/2 tsp orange oil
Mill together:
400 grams soft wheat
75 grams short grain
brown rice
1/2 small stick cinnamon
about 12-15 cardamom pods
OR substitute:
3 1/2 cups
unbleached
flour
OR
2 3/4 cups whole
wheat
pastry flour + 3/4 cup rice flour
PLUS
1 teaspoon cinnamon
powder
2 teaspoon cardamom
powder
1 1/2 teaspoons soda
1/2 teaspoon salt
1 cup raisins, soaked in water or
orange juice to soften, then drained
3/4 cup chopped toasted walnuts
(optional)
Coarse sugar for topping
(optional)
Cream butter and oil until light and fluffy. Beat in the sugar
until well mixed, then beat in the eggs and orange rind.
Whisk all the dry ingredients together, then stir into wet;
add
the raisins and walnuts and stir just until mixed.
Shape into walnut sized balls and flatten slightly, or just spoon
out
dollops; these don't spread much, so they can be fairly close
together Sprinkle tops with coarse sugar, if desired, for a
sparkly crunch.
Bake 12-15 minutes, until tops are just golden brown.
Makes 9 dozen cookies @ 45 calories:
43 %
fat
59% carbos
4 % protein
Saffron
Bar
Cookie variation
As above, except:
Mill together
400 grams corn
75grams
oat
groats
8 cardamom pods
1 small stick
cinnamon, crushed
1 tsp crushed
whole mace
generous pinch saffron
threads,
crushed
OR
3 1/2 cups corn
flour (very fine cornmeal)
1/2 teaspoon cardamom powder
1 teaspoon cinnamon powder
1 teaspoon mace powder
And soak a generous pinch of saffron threads, lightly crushed, in
the
buttermilk
This batter will be very wet, and can be baked in as bar cookies in
a
jellyroll pan, or chilled several hours in the refrigerator to firm
up.
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