Lemon cookies with citrus peel and citric acid

Makes 24, depending on size

 

7 tablespoons vegetable oil

1 large egg

1 cup self-rising flour

1/2 cup white sugar

1 teaspoon citric acid

2 teaspoons lemon essence

1/2 cup preserved citrus peel, chopped

 

Preheat oven to 170 oC.  Spray baking sheet.  Mix all together, form walnut-size balls, place on baking sheet (not too close – they do spread) and bake for 12 minutes.

Recipe and photo:  Alma Pretorius

 

Prune and citrus muffins

Makes 6 big muffins

 

1 cup self raising flour

1 large egg

1/2 cup milk

1/4 cup vegetable oil

1/2 cup white sugar

1 teaspoon lemon essence

100 g dried citrus peel

12 big, pitted, dried prunes – keep whole

Extra white sugar for topping

 

Preheat oven to 200 oC.  Prepare 6 muffin pan.  Mix together the lemon essence, citrus peel, egg, oil, sugar and milk.  Add the self raising flour.  Spoon into muffin pan.  Press 2 prunes into each muffin cup mixture – sprinkle with extra white sugar. Bake for 20 minutes – or till test skewer comes out clean.

Recipe and photo:  Alma Pretorius

 

Oats and citrus peel cookies

Makes 24, depending on size

 

1/2 cup self raising flour

1/2 cup raw oats

1 large egg

1/2 cup vegetable oil

1/2 cup desiccated coconut

1/4 cup white sugar

1/4 cup brown sugar

1 teaspoon caramel (vanilla) essence

1/2 cup chopped, candied citrus peel

Pinch salt

 

Preheat oven to 170 oC. Spray baking sheet. Mix all together. Form balls (don’t worry, it will feel a bit oily). Place on baking sheet (not too close, they DO spread). Bake for 12 minutes. Let cool on pan for 10 minutes.  Recipe and photo:  Alma Pretorius

 

My most creative recipes (be it baking or meals)? When I open the fridge/freezer/pantry and say to myself: what can I do with ...

These cookies are similar to the old-fashioned Oat Crunchies ... just in cookie form and no butter. Unexpected guests? Bake these in 12 minutes!!! Normally raisins are used, but the candied orange peel is yum.

 

 

 

Ginger and citrus peel cookies

Makes 24 cookies, depending on size

 

7 tbsp oil

1 large egg

3 heaped teaspoons ground ginger powder

1 cup self raising flour

1 tsp vanilla

Pinch salt

¼ cup white sugar

100 g bought citrus peel, chopped

 

Preheat oven to 170 oC.  Spray baking sheet.  In a mixing bowl, mix the self raising flour with the chopped citrus peel – make sure they’re not clumped together.  In another bowl mix the oil, egg, vanilla, salt, ginger powder and sugar.  Add to the flour-citrus peel mixture and mix with fork or spoon.  It will be dry, but the more you mix, it will be better.  Loosely roll small balls and place on baking sheet.  Don’t need to press down.  Bake for 12 minutes.  Let cool for 5 minutes.  Remove and let cool completely.

Recipe and photo:  Alma Pretorius