This savoury cookie was made for a friend who isn’t a fan of the sweeter versions, and who loves bacon and oranges… in that order. And she loved it.
I used Kinu Oranges that I chanced upon in the market, because they are juicier and sweeter than the regular oranges and they’re also great for zesting. And I suppose because they just called out to me in all their vibrancy as I passed by. But you can use regular oranges as well, just ensure that the skin is firm and not too dimpled. In fact I hope I chance upon Blood Oranges sometime soon, I would love to use them in this recipe.
You don’t need to, but I would recommend adding a teaspoonful of sugar to bring out the sweetness of the oranges and to balance out the acidity from the juice and zest, as well as to spar with the bacon drippings (2 or at the most 3 tablespoonfuls to 1 1/2 cups of flour are more than enough) and the crumbled bacon bits (not more than 3 rashers of streaky bacon – cooked and crumbled). A couple of tablespoonfuls of buttermilk and a sprig or two of finely chopped fresh rosemary (1 1/2 tablespoons should do the job nicely) balances everything out perfectly.