I used full skin of the mandarins on purpose. You could just avoid it completely and use an artificial agent if you like. Because of the skin, the cookie-biscuits turn out slightly bitter. While Mandarins are known as sweet fruits full of vitamin C, their skins also contain certain essential oils, and can be used to treat indigestion and respiratory problems. It is drastic change of season here, and I thought what better way to celebrate as well as protect ourselves with these delicious cookie-biscuits. I call them cookie-biscuits because they are turn out slightly harder than cookies, but not as hard as biscuits. The mixture of honey and olive oil in them makes them quite light on the digestive system, additionally.
They turn out good for dipping in your tea/coffee/milk because they don’t get so soggy!
- 1 ½ cups WW flour
- 1 cup mixed organic honey
- ½ cup olive oil (extra virgin or light)
- Skin of 2 Mandarins
- 1 tspn Salt
- 1 tspn baking powder (double action)
– Preheat the oven to 150-160 C
– Prepare the cookie-dough by first processing the peel to rubble, in the processor.
– Add the peal to a bowl containing the other dry ingredients (flour, salt, baking powder), and lightly mix till everything is combined uniformly.
– In a separate container/bowl, whisk the honey and oil till they are combined
– Pour this mixture into the dry mixture little by little, and make the cookie dough.
– No need to rest the dough; so roll it out and cut out desired shapes and bake for 20-25 min. They bake well, so keep an eye on them, and turn them at half time if necessary. I baked them till they were a decent brown. But you could take them out earlier.
– Cool them and store them in an airtight container.