Being a working mom of three, my mother never had much time for experimentation, when it comes to cooking. But on weekends or special occasions, she would put on her chef’s hat, and we would play out roles as her helpers. I loved the whole process of baking cookies, even as a child. And among all the different cookies the Indian sugar cookies (nankhatai) were my favorite. The sugar cookies I ate growing up had no flavor. The store bought ones occasionally had a little amount of jam on top. But the best thing about these cookies is their texture. They just crumble in your mouth. Very delicate and sweet.
I got introduced to orange blossom water when I came to the UAE. I loved it, and anyone who loves oranges will love it too. It’s exhilarating smell will in vigor your senses and take you to your fond memories of sunny afternoons. While a soft tuft of the sunshine falls on your back, the cookie jar is just the comfort you will seek.
So, time to bring them together into one creation. These cookies are so simple to make, you can get your kids involved while making these cookies. Mix them well with your hands. It’s kind of therapeutic. They are done in just half and hour. The actual recipe belongs to my mom, and I simply added the twist. These vegan, dairy-free cookies with the fresh infusion of orange will surprise you. Give it a try..
Orange Blossom Sugar Cookies
Cuisine: Indian Sweets
Preparation Time: 10 min
Cooking Time: 15 min
Yield: 15-16 cookies
Flour 150 g
Icing Sugar 70 g
Canola Oil 130 ml
Orange Blossom water 30 ml
Orange 1 (zested)
- In a big mixing bowl put everything together.
- Using fingers work your way through to get a crumb-like structure which forms a ball when pressed together.
- Make small balls and place them on a greased and lined baking tray and press very gently with one finger.
- Bake for 12-15 mins at 180 degree Celsius.
- The base should change color to light brown
- Let them cool before putting in containers.