April 10, 2013 by alexanderwillowharvey
I am in the process of arranging a care package for my brother as its his birthday soon and he is a poor starving student! Because sending cookies in the post is a tricky business – if you send cookies that are too delicate the recipient will be left with a box full of crumbs - I made up these hardy and flavorful lil’ cookies. Refrigerator cookies are brilliant for keeping in the fridge or freezer for emergency gift packages and times when you just need something baked as they can just be stored in “logs” of dough until needed and you simply slice off as many cookies as you want. Store in the fridge for a few days but up too 3 months in the freezer (thaw out in the fridge over night before baking if you choose to freeze). Note: you can also roll you dough once it has been shaped into a log in chopped nuts or coarse sugar for an interesting effect!
~A few tips for sending cookies in the post (UK)~
- Get a hardy gift box and line it with bubble wrap to ensure safe delivery.
- Pop the cookies in a zip lock bag/ ensure wrapped well, to stop them going stale.
- Only pack cookies once they have been cooled fully, other wise you will get soggy cookies (no one wants that).
- Chocolate can melt in hot environments, so if sending choc chip cookies ensure you use the choc chips made specifically for baking as they have a higher melting point.
- Delicately iced cookies and crumbly cookies will not fair well in the post!
- First class is preferable.
1/2 cup vegetable shortening (I.E trex)
1/2 cup vegan margarine
3/4 cup golden caster sugar
1/2 tsp almond flavouring
2 tbsp ground flax-seed
3 tbsp orange blossom water (can sub with vegan milk, or water, if necessary)
The finely grated zest of one orange
1 1/2 cup plain white flour
1/2 cup ground almonds
1/2 cup flaked almond
Cream the vegetable shortening and vegan margarine together with a rubber spatula until softened, add the caster sugar and continue to cream the ingredients together until well mixed. Add the almond flavoring, orange blossom water, orange zest and ground flax, mix once more. Add the flour and ground flax and partially mix before adding the flaked almonds, continue mixing until everything comes together as a nice dough. Roll out a piece of grease proof paper and place the dough vertically across it in a “log” shape an inch away from the edge, roll up tightly in the grease proof like sushi. You can either keep it as a cylinder shape or flatten the sides, whatever makes you happy, pop it in the fridge to firm up. I left mine overnight to be extra sure it was firm, but you can just leave it about 1 hour and it should be fine. When your ready to bake just preheat your oven to 180c/360f, slice up the dough into 1/2 inch slices and place on a lined cookie sheet. Bake for 15-20 minutes until slightly golden, remove from oven and allow to cool slightly on the cookie sheet before transferring to a cooling rack to cool completely.