Dear friends, welcome back! The Light and Tasty column resumes publications after the Christmas break, you missed us, didn’t you! 😃 Here is my first Monday recipe of this new year: simple, delicate, fragrant, soft tangerine cookies. 🍊

It’s a new variant of those spoon-dropped cookies that, as you well know, are a staple in my house. 😊 Today, after previous versions with apples, with plum jam, with fresh figs, and the anti-waste version with leftover squeezed oranges and lemons, I’ve decided to try them with one of the quintessential winter fruits, tangerines (in fact, to be precise, I used a mix of tangerines and clementines).

They turned out very, very, very good, with a delicate taste, fragrant, excellent for dipping. 😋

Like most of the previous versions, these soft tangerine cookies are egg-free, made with a few simple ingredients, and take just a few minutes to prepare.

These are treats with a texture halfway between cookies and little ring cakes, so easy to make that you can prepare them with children. And they can be tucked into their backpacks for school or a trip without worrying they’ll crumble.

And let me tell you, they were very popular with a grown-up former child… who doesn’t eat tangerines! 😅 Well, I couldn’t have received better feedback! 😃

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Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 15-25 cookies
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

1 cup all-purpose flour
3/4 cup rice flour
3.5 oz tangerines (pulp only, weighed peeled)
1/4 cup raw cane sugar
1/4 cup milk kefir (or yogurt)
2 tbsp corn oil
1 tsp baking powder

Tools

Bowl
Spatula
Chopper
Parchment Paper
Spoon or Teaspoon

Steps

Pour kefir (or yogurt), sugar, and oil into a bowl.
☝ You can also use plant-based yogurt to make the recipe vegan.
Mix with a spatula to dissolve the sugar.
Peel the tangerines, remove the seeds, chop the wedges coarsely and blend them briefly in a chopper, leaving visible pieces.
👉 Alternatively: squeeze the juice, then scoop all the residues with a teaspoon and add them to the mixture. In short: the tangerine pulp must be used entirely.
Pour the tangerine puree into the bowl.
Optional: flavor by adding the grated rind of a tangerine (I used a clementine because the tangerine peel was shiny and I wasn’t sure if it was untreated).
Mix.
Add the two flours and the baking powder.
Mix.
👉 You should get a dense but soft mixture, not liquid or too compact. Adjust with small amounts of flour (rice or wheat as you prefer) if necessary.
Spoon the mixture onto a baking sheet lined with parchment paper.
☝ Tip: if you want crunchier cookies, it’s good to use a teaspoon to get small cookies, while using a tablespoon results in larger cookies that resemble mini ring cakes.
The number of cookies you get naturally depends on their size (if large, 15).
Bake at 356°F for about 25 minutes.
And here is the ring cake-like interior: 🥳
I remind you that these soft cookies maintain a crunchy crust for several hours after baking, then the next day the remaining moisture makes them soft and similar to small ring cakes.
Prepare them now for a snack! Or for tomorrow morning’s breakfast if you haven’t eaten them all! 🥳