Orange Biscuits (Orange Cookies)

4.34 from 3 votes

Orange Biscuits are soft, eggless and vegan cookies made with whole wheat flour, gram flour, fresh orange juice and orange zest. They have a light citrus flavor and a moist texture. These homemade orange cookies are easy to prepare. Enjoy them as a tea-time snack or sweet treat.

Prep Time15

Cook Time25

Total Time40

Course: Snacks

Cuisine: American, World

Diet: Vegan

Difficulty Level: Moderate

Servings: Orange Biscuits

Calories: 177kcal

Author: Dassana Amit

Ingredients

1 medium-sized orange – yields approximate ⅓ cup orange juice and 1 teaspoon zest
½ cup sunflower oil or any neutral flavored oil
½ cup raw sugar or brown sugar or demerara sugar
1½ cups whole wheat flour
1 tablespoon cornstarch (known as cornflour in UK & India)
½ teaspoon baking powder
¼ teaspoon baking soda
1 pinch salt
½ cup gram flour (besan)

US Customary - Metric

Instructions

Preparation

Grate the orange peel to get the orange zest. Grate only the orange-colored part and avoid the white pith underneath, as it is bitter.
Peel the orange and roughly chop the segments. Remove any seeds while chopping.
Add the chopped orange segments to a blender jar and blend until smooth. You can also use an electric juicer to extract the juice.
Strain the orange juice through a fine sieve and collect it in a small bowl or measuring cup. Press the pulp with the back of a spoon to extract as much juice as possible.

Making Cookie Dough

Preheat oven at 200 degrees celsius/392 degrees Fahrenheit for 15 minutes.
In a mixing bowl, add the orange juice, sugar and sunflower oil. Whisk till the sugar dissolves and the liquid mixture looks even.
Sift the whole wheat flour, salt, cornstarch, baking powder and baking soda all together, directly in the bowl containing the liquid mixture.
Add the orange zest. Stir lightly and then add the gram flour.
Mix everything with your hands and form a soft dough. Do not knead.
Divide the dough into 12 to 14 small balls.

Making Orange Biscuits

Flatten the balls slightly and arrange them on a greased or parchment-lined baking tray with enough space between each cookie, as they spread slightly during baking.
Bake in the preheated oven at 200 degrees C/392 degrees F for 20 to 25 minutes or until the cookies are golden.
Since oven temperatures vary, the baking time may differ from one oven to another.
For baking in a convection oven, bake at 180 degrees C/356 degrees F for the same period of time.
When the cookies are golden and baked through, remove the baking tray from the oven using oven mitts or oven gloves.
Carefully transfer the cookies to a wire rack with a spatula and let them cool completely.
When they cool completely, using a small tea strainer, sprinkle icing sugar or powdered sugar on the orange biscuits.
Serve the orange biscuits straightaway or you can store them in an airtight container.
The recipe yields 12 to 14 orange cookies. Store in an airtight container at room temperature for 2 to 3 days. Refrigerate in humid climates.

Notes

Use freshly grated orange zest for the best flavor. Avoid grating the white pith underneath the peel.
Freshly squeezed orange juice gives the most natural taste.
Do not knead the cookie dough.
The cookies naturally develop cracks on the surface while baking. Dust with icing sugar after cooling if desired.
Baking times may vary depending on the oven.
Cool completely before storing.
Store in an airtight container for best texture.

Nutrition