I’m a fan of kumquats. They’re tiny little bursts of concentrated orange tartness that pops in your mouth like candy. And I love that you don’t need to peel ’em…just pop ’em and go. However, I ‘ve never really looked inside of one before, never having a need to before. But then a bought a large bag of kumquats in Chinatown and wondered what else I could do with these tiny citrus fruits. I found a recipe for kumquat cookies and the deal was sealed.
When I started chopping the kumquats I was surprised to find out that there’s not much fruit or juice to these little orange balls….just pith, rind and seeds. Who knew? I guess it’s what makes these cookies so great. The flavour of the kumquats provide a concentrated burst of orange flavour that goes so well with the chocolate. These cookies aren’t overly sweet but they pack a wallop of deliciousness…and this coming from someone who claims that she’s not even a fan of the orange/chocolate combo! Pass on the Terry’s chocolate orange and snack on these instead. Oh, and that sweet pink knife up above? I bought it locally at a kitchen shop in Chinatown, but it’s available on Amazon: Kuhn Rikon Pink Nonstick Paring Knife with Sheath 4-in.
chocolate chip oatmeal kumquat cookies
(based on this recipe)
1 c kumquat, diced small
2/3 c softened butter
2/3 c brown sugar
1 t vanilla
2 c flour
1/2 t baking soda
1/2 t salt
1 1/2 c oats
2/3 c chocolate chips
Preheat oven to 375 F. In a mixing bowl, cream the butter and sugar together until fluffy and pale. Add in eggs and vanilla and beat until well combined. In a separate bowl, mix together the flour, baking soda and salt. Add the flour little by little to the butter mixture and beat slowly together. Stir in the oatmeal and kumquats and finally the chocolate chips, stirring until everything is evenly mixed.
Drop by spoonfuls onto a cookie sheet and bake for 10-12 minutes until golden. Cool on rack.