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Inspired by a cookie request by one of my siblings for a batch with jaffas (small chocolate orange balls) these cookies were born. For variation (aka a request for more chocolate!) I half-dipped some into melted chocolate. Hope you like them.


1 packet of Jaffas (or chocolate orange balls)
2 cups plain flour
2 cups oats
1 cups brown sugar
1 large egg (or 2 small) 
2 tspns vanilla essence
2 tspns baking powder
tspn baking soda mixed with 1 tbspn warm water
pinch salt

*250g milk chocolate buds (optional choc-top variation)


Preheat the oven to 175 degrees C. 

Prepare baking trays with baking paper.

Chop up the butter and cream in a mixing bowl with the sugar. Beat in the eggs one at a time. Mix in the vanilla essence, combine well. Mix in the baking soda and water. Fold in the oats. Sift in the flour, baking powder and salt. Combine well.

Roll mixture into small balls, evenly space them onto your prepared tray. Press one Jaffa into each cookie so that it sits firmly inside.

Bake for 15 minutes or until cookies are baked through and golden. 

Allow to cool on a wire rack, then serve.

choc-top version

Allow cookies to completely cool before topping with chocolate.

Prepare a tray with baking paper where the choc-top cookies will set.

Place an ovenproof glass bowl over a pot of simmering water. Allow some space between the water and the bottom of the bowl. Add chocolate buds in the bowl, stir until melted. 

Half-dip cookies one at a time into the chocolate. 

Place on baking paper to cool and set. Then, enjoy.



Jaffas are an Australia small round sweet. They are also known as 'chocolate orange balls'.




Copyright Jelena Mrkich 2011. Site Design: Jelena Mrkich