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 !)
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 ).
I 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