Using orange juice and zest and some stunning locally grown dried Turkish figs I made fig and orange sourdough cookies. They are the latest of my creations from my delectable base recipe.
Dave and I have an endless list of tasks when it comes to our house. I call it the twenty-year building project. Hopefully it only takes that long! There are a lot of reasons that it is slow going. Firstly, we want to pay cash for the build and not borrow money. This means having to have it in the first place. And my priority has always been travel first, house second as we have a roof over our heads. Secondly, Dave is doing most of the work himself. This means he can only do things on the house when he has free time. And I do not want him working all the time, whether it is for his job, or on the house. Sometimes, even though we have something planned, another crisis happens. A few weekends ago this is precisely what occurred.
Today’s inspirational recipe from Lavender and Lime ♥ Fig And Orange Sourdough Cookies ♥ #LavenderAndLime Click To Tweet
The plan was to install more of the glass panels for the balustrade. But when Dave got back from a boat installation he noticed there was water leaking out of the utility room. We purposefully have our geysers accessible from outside the house in case of this. Dave turned the water off and climbed up into the space. He saw what was wrong and tried to remedy it, but was short one washer. We decided to leave it for the day and went out on Sunday to get what was required. Sadly, it was more than just a washer as the geyser has blown. Dave went back out to get pipes and fittings and has bypassed the geyser. We are using the two storage ones and the solar system to get hot water for now. And we will replace the geyser as soon as we can.
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Fig And Orange Sourdough Cookies
- 58 g softened butter
- 30 g coconut sugar
- 123 g fructose
- 1 egg
- 80 mls canola oil
- 50 g sourdough starter *
- 1 orange, zest only
- 7.5 mls orange juice
- 170 g flour
- 100 g bread flour
- 50 g almond flour
- 3.75 mls fine salt
- 2.5 mls baking powder
- 2.5 mls bicarbonate of soda
- 75 g dried figs, roughly chopped
- Place the butter, sugar and fructose into a stand mixer bowl
- Cream until fluffy then add the egg
- Beat well and then add the oil, starter, zest and juice
- Beat until combined
- Place the flours, salt, baking powder and bicarbonate of soda into a mixing bowl
- Whisk to combine then add to the stand mixer bowl while beating, a tablespoon at a time, until completely combined
- Fold in the almonds and place the bowl into the fridge for an hour
- Preheat your oven to 180° Celsius
- Weigh out 30g pieces of the dough and roll into balls
- Place them onto a lined baking sheet, leaving spaces to allow for spreading **
- Place into the oven and bake for 15 minutes
- Remove from the oven and leave to cool for 15 minutes
- Transfer to a wire rack and cool completely
- Store in an airtight container
** I made 12 at a time as I have a small baking sheet and baked them in separate batches. The dough can be made ahead and left in the fridge for a few days until needed.
Inspiration published on Lavender and Lime January 11:
Live simply. Love generously. Care deeply. Speak kindly.
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