Lea Hogg

For my orange, cranberry and coconut balls,you will need:

150 g flour
50 g sugar or use 2 tablespoons honey
50 g butter
2 eggs
25 g cranberries chopped up into small pieces
3 drops of a good vanilla essence
grated zest of 1/4 lemon
Grated zest of a whole orange
200 g coconut, keep half the quantity aside to roll the balls
Juice of an orange

Preheat oven to 160 C.
Line a dish with baking paper.
Use an electric mixer to blend the sugar and butter.
Add the egg and vanilla essence, the orange juice little by little, then the grated citrus zest. Mix until it is consistent.
Add the flour and stir in using a metal spoon. Add half the coconut.
Form small balls and roll them in the rest of the coconut.
Place them on the baking tray and bake for half an hour.

The Manoel Theatre is one of the oldest functioning theaters in Europe. Join me tomorrow evening for our radio programme on 98 FM with Kenneth Zammit Tabona, Artistic Director of the Manoel Theatre on Mediterranean Food and Culture.

And I leave you today with Valletta, one of my favorite pieces from Kenneth’s work. Enjoy your Saturday 🙂