I have several baking cookbooks from the early 90s, but Sweet Things by Suzanne Gibbs (Margaret Fulton’s daughter) is one of my favourites.
When I was leafing through it yesterday, this recipe for orangines caught my eye, mainly because of the tiny quantities of butter and sugar used. It’s quite simple to make, but I felt the cookies needed a little more flavour, so I’ve added a dark chocolate coating as well.
The finished cookies have a chewy texture, and the combination of candied peel, nuts and added chocolate makes them reminiscent of miniature florentines. I find them quite irresistible…
- 60g (¼ cup) unsalted butter
- 55g (¼ cup) caster (superfine) sugar
- 75g (½ cup) plain (AP) flour
- 50g (1/3 cup) blanched almonds, very finely chopped (I used slivered almonds, and chopped them by hand)
- 60g (1/3 cup) finely chopped candied orange peel
- 10ml (2 teaspoons) milk
- tempered dark chocolate, for coating (optional)
1. Preheat the oven to 180C/360F or 160C/320F with fan. Line a couple of baking trays with parchment paper.
2. Cream the butter in a mixing bowl, then beat in the sugar until well combined. Gently beat in the flour, almonds, peel and milk to form a soft dough.
3. Using a teaspoon measure, roll level teaspoonfuls of mixture into small balls and place them onto the lined trays. You really don’t need too much – the finished cookies are quite petite – and the dough will make between 30 – 35, if you measure carefully.
4. With a wet fork, flatten each ball to 4cm/1½” rounds and bake until lightly brown around the edges – approximately 8 – 10 minutes. Allow to rest on the trays for a couple of minutes before transferring to a wire rack to cool.
5. If desired, spread the base of each completely cooled cookie with melted and tempered chocolate, and place chocolate-side down onto a sheet of parchment to set. Store in an airtight container and serve with tea or coffee.
Click here for a printable version of this recipe
Fig Jam and Lime Cordial 
They look wonderful. I like the candied fruit..
Norma, thank you! This candied peel is imported from France – a far cry from the horrible mixed peel we buy in the supermarket. I’ve been dipping it straight into chocolate! :)
Yum, Brian might like these – I must give them a try. There is sugar in the candied peel but I suppose it is tempered by the essential oils in the orange skin.
I’ve never heard of them and you describe them beautifully – they look like a florentine crossed with an amaretti – speaking of which my sister has taken to rolling her amaretti in pearl sugar – she makes them all the time now with different nuts and so on… that simple recipe of yours has taken on a new life in her hands.
Jo, the candied peel I bought doesn’t have crystallised sugar all over it like the homemade versions often do, but it was still fine in these cookies. The cookies are really little, which of course meant I was eating them three at a time.. ;-)
These sound very tasty, even without the chocolate, but who can resist chocolate and orange together?
Suelle, IMO they’re better with the chocolate, but the original recipe had them plain. They’re a bit old-fashioned and simple, but the small quantity of butter and sugar intrigued me! :)
Ohhh your cookies look so gorgeous! I love candied orange peels… they make cookies so yummy and fun :)
I think I can munch on the candied peel on its own :)
Tes, thank you! I have to say that I never used peel in baking much until now – it’s only since finding this really good quality peel that I’ve started experimenting with it in cakes and breads! :)
C & MSP, thanks for stopping by! I often do munch on the peel, but it’s much better dipped in chocolate first! ;-)
Nothing like a chocolate coating to improve a biscuit! I wonder if you could use other fruit in these as well?
Hi Celia, isn’t everything better dipped in chocolate (nearly everything anyway!). Did you buy the peel in Aus? If so, what’s the brand? I loathe the candied peel that’s available at the supermarket :-)
These look perfect to go with a cup of tea!
I love citrus in recipes.
And orange peel is my favorite!
Thanks for another great recipe, Celia!
Hi Celia,
About the candied peel (looks gorgeous btw), do you buy them online? If so, do you mind sharing the website? Can’t wait to bake a batch!
Thank you
Claire, you might be able to make these with other dried fruit, providing it was very finely chopped?
Meaghan, Wasfieh, I sooo understand – I loathe supermarket mixed peel as well. The candied orange peel I used was from Harkola in Auburn – they’d ordered it in for another customer last Christmas and had some left over. They might still have some – maybe give them a call and see?
https://figjamandlimecordial.com/2009/09/24/harkola/
Heidi, thank you! They really were perfect with a cup of tea – a little too perfect in fact, I ate far too many! ;-)
I love that you added a chocolate base to these cookies – they look fabulous. I must confess to never have used peel in cookies before.
:-) Mandy
Mandy, thank you! Pete’s grandmother used to make a cookie (biscuit, we call it here) with mixed peel and condensed milk – she called them Fiesta Bikkies. I must see if I can find the recipe.. :)
Celia, adding chocolate where there is none – you are my kind of woman.
Are you going to try making peel one day? I recommend using thick skinned oranges or pink grapefruit, the pith seems to form an essential part of the end product. I tried with some lemons this winter as well as the other fruit and because it was very thin skinned it came out hard and not very nice, the grapefruit on the other hand was great and I’m still using it. The version I made isn’t very crystallised. I didn’t roll them in sugar at the end, just let them dry out, layered them with greaseproof and keep in an airtight box in the fridge. I guess I should write it up, but the moment has sort of passed as we gallop headlong into Spring here :)
Thanks for the tips, Jo! That makes sense actually, because the pith is quite thick in the peel I bought. Will look forward to reading about it if you ever do get around to writing it up!
Hello again – a very timely post as I have just read this article in NYT about toxic sugar!
http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?_r=3&pagewanted=1
Thank you also for link to the Khan Academy – brilliant.
Anna, thanks for the link – and so glad you liked the Khan Academy too – I think it’s just wonderful. :)
Celia I am finding the sound (& look) of these quite irresistible too, love Florentines & you’ve managed to up the taste even more. Good one :)
Anna, thank you – I’m hooked on Florentines, and perpetually making cookies that resemble them! :)
I haven’t made cookies in awhile, but these look awesome! Perfect for a baby shower that I am hosting next week.
Hi Bethany, thank you! How nice that you’re hosting a baby shower – my kids are so big now that just the words “baby shower” makes me a little melancholy.. ;-)
These look lovely with your beautiful chocolate coating the back. I like the contrast in colours and I’m sure they tasted good too.
Choc, thank you – I found the cookies a bit plain on their own, but they were just wonderful with the chocolate. As you of all people know, chocolate makes every thing better.. ;-)
Great cookie recipe! Although I myself haven’t tried using candied peels. I am sure they taste delicious!
They were very nice, thank you!
Damn. I knew my coffee was missing something just now Celia.
Brydie, aaah, if only you lived just a little bit closer.. ;-)
These look great, I love candied orange peel. I have made my own on occasion, it’s easy and delicious.
Deb, I admire all of you who make your own peel – one of these days I’ll give it a go!
Woah you’re right, there isn’t much butter in those is there! And yet they look so deliciously buttery! :D Win win huh? ;)
L, isn’t it amazing? Really there’s very little butter and sugar – mind you, the actual cookies themselves are quite petite… :)
Went out to buy crystalized orange peel for this one today, but have had no luck at all. I just can’t find it here. :-(
A, I’m sorry you didn’t have any luck! I’ve only ever seen it at Harkola – I was there today but they didn’t have anymore in stock. I think it’s a Christmas item, like the glace fruit. I’ll let you all know if I ever see any for sale online.
If I ever needed an excuse to make my own peel, this is it! What a lovely mix- especially with the dark chocolate, yumm…
Becca, if you ever do make it, I hope you’ll blog it for us! :)
MMMMMMMM,..I love orangines & home made must taste much better & they look irresistable too! :)
Waw!! I would totaly devour at least 4 of them right now with my morning orange & cinnamon tea! Sigh ….:(