Desserts are always so irresistible. However, anyone who loves desserts, especially young females, has to face with the reality that desserts are often high in calorie due to high sugar and fat content. I am not an exception. Besides reducing the sugar amount used in baking, I also search for more healthful desserts so that I don’t have to worry about how much activities or exercises I should do a day.
This is one of the recipes from my guilt-free desserts book including a lot of low-fat, low-calorie desserts, which offer you guilt-free and still yummy desserts that can satisfy your taste and your body.
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This is my second trial to wonton cups. Last time, with the strawberry "tartlets" made of the same crisp wonton cups, I had a very interesting dessert which is not only simple to make but tastes really well too.
Making dessert with wonton skins is a new experience to me. After preparing the wonton skins with the same method when making those for strawberry tartlets, I filled them with lemon curd and two or three orange wedges, then sprinkled with tiny shaved chocolate. Because the wonton skins are barely sweet at all, I increased the sugar in the lemon curd I usually make.
It is very fast to prepare these for daily dessert or parties. They are simple but they still look very elegant. That’s what I like most about these little "golden" cups.
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The cookies are crispy with fragrant orange flavor. The raisins add little chewy texture to the cookies as well.
These are really perfect to enjoy as a breakfast with a glass of fresh milk or as a cookie for tea break. I love to eat these while watching movies at a pleasant night.
Ingredients (makes about 25)
- 200g (1 1/3 cup) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 125g (1/2 cup) butter, softened
- 90g sugar
- 1 large egg, lightly beaten
- 1/2 tsp vanila
- 120g (2/3 cup) raisin
- 1 tbs grated orange zest
Methods:
- Preheat the oven to 190C. Line the cookie sheets with parchment paper.
- Mix together the flour, baking powder and salt in a bowl. Set aside.
- With an electric mixer, beat the butter and sugar at high speed until creamy. Add the egg and vanilla, beat until just combined.
- Fold in the flour mixture, then the raisin and orange zest.
- Drop tablespoons of the batter, or shape with your hands into flat round cookies. Place on the baking sheets, leaving about 1” apart.
- Bake 12-15 minutes until the cookies are golden brown. Remove from the oven and let cool on the baking tray for few minutes before transfering to cool completely on wire rack.
