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Lemon Poppy seed Cookies- naturally gluten free and of course vegan.

I made tiny little biscuits this weekend. I like to make them small but with an intense flavour.

Dsp = dessertspoon Tsp = teaspoon

Preheat your oven to 180C/ 350F. Line your baking tray.

  • Two thirds of a cup of ground almonds
  • Half a cup of fine maize meal
  • Good pinch of sea salt
  • Two dsp of organic extra virgin coconut oil
  • Three dsp of maple syrup or raw dark agave
  • One tsp of lemon extract
  • Juice of two thirds of a lemon ( bergamot if in season)
  • Two dsp of poppy seed. Put the poppy seeds to one side.

Apart from the poppy seeds combine your dry ingredients in a bowl. Make a well in the centre to prepare for the wet stuff!

Mash your coconut oil with your maple syrup or raw agave and lemon extract. Add your lemon juice give a quick stir and pour into the dry ingredients.

Now fold in your poppy seed pixie dust! ( o dear !)

Mix, get your hands in there and form a ball of dough. If a bit dry add more lemon juice.dough.

Roll out to a scant 1cm( 1/4 inch ) thick.Cut out your desired shapes. I did tiny abstract shapes about 1cm X 1cm (1/4 inc X 1/4 inc ).

rolled outI baked these ones for 10 mins- I turned the tray half way through and it made 60 that’s sixty tiny biscuits / cookies! I baked a tiny bit bigger square shaped ones in the past and didn’t open the oven and they took 8 mins.

You will notice by the pic  that even though I insist they are Pixie Cookies- they kinda look like pretty dog biscuits!!!

X Xs Aissa

Tinnie tiny pixie biccies

Tinnie tiny pixie biccies

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