Oranges in Caramel Syrup with Coconut and Cardamom Cookies

9:00 pm on 23 August 2004

(Serves 6)

Ingredients Cookies

  • 100g unsalted butter
  • 1 cup caster sugar
  • finely grated zest of 1 orange
  • 1 egg
  • 1 cup flour
  • 1 teaspoon baking powder
  • 2 cups long strand dessicated coconut
  • 1 teaspoon freshly ground cardamom seeds

Ingredients Oranges

  • 1 cup caster sugar
  • 3/4 cup water
  • zest and juice of 1 large orange
  • 8 oranges, peeled with a sharp knife, sliced and put back together and
  • each held together with a toothpick
  • whipped cream or mascarpone for serving.

Method Cookies

Preheat the oven to 180°C

Cream the butter, sugar and zest until pale and fluffy.

Beat in the egg.

Stir in the remaining ingredients amd mix well but don't beat.

Put large tablespoonfuls, well spaced, onto a well greased baking

sheet. Flatten each slightly with a fork.

Place in the oven and bake about 15 minutes until well cooked.

Remove from the oven and remove the cookies to a rack to cool.

Makes about 24.

Method Oranges

Put the sugar and 1/4 cup of the water into a small saucepan and bring to the boil, stirring to dissolve the sugar.

Once boiling, stop stirring and boil until the mixture turns golden brown like toffee.

Remove from the heat and carefully, ( it will spit ), add the remaining 1/2 cup water.

Mix well to dissolve any lumps of caramel and add the zest and juice of the orange.

Mix well, cool completely.

Put the peeled oranges into a shallow bowl and pour the caramel syrup over the top. Chill.

Serve the oranges with whipped cream or mascarpone and the cookies well dusted with icing sugar on the side .

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