A crisp cookie dipped in chocolate, baked by Patricia Milner, our Head of Reference Services. The cookies are from the book Norwegian Cakes and Cookies by Sverre Saetre, and you can head over to the Lawrencetown Library today to sample one!
3 cups of flour
1/2 tablespoon baking powder
1 cup brown sugar
1 cup salted butter softened
4 tablespoons of brown sugar for decoration
7 oz (200 g) milk or dark chocolate for dipping
Wash the orange well in lukewarm water. Grate the peel (just the orange part) of the orange on a grater. Press the juice.
Cut the flour, baking powder,sugar, and butter in a bowl until crumbly either by hand or in a food processor.
Add the eggs and the orange juice and knead it into the dough, or quickly run the dough in a food processor.
Wrap the dough in plastic and let it rest for at least an hour in the refrigerator.
Preheat the oven to 320 degrees F (160 degrees C).
Rol the dough to an approximately 1/8 in (3 mm) thick sheet. Sprinkle
the grated orange peel over the dough. Sprinkle on brown sugar for
decoration and roll it lightly down into the dough. Cut cookies of
approximately 1 1/4 by 4 in (3 x 10 cm). Place them on a baking sheet
with parchment paper and bake them for 12-15 minutes until they are
Melt the chocolate and dip the cookies in it. Place them on parchment paper until they harden.
Baker's Notes - you might think it needs more liquid but keep kneading the dough,
it will come around. I did not roll it out as thin as the recipe asked
for so I could have a thicker cookie. An extra 5 min cooking seemed
to be okay.