Lemon biscuits

Deliciously delicious cookies, sweet and just the right lemon zest to become your new favourite. The fact that they are free of gluten, dairy products, eggs, refined sugars adds to their value.

Quantity: 17 cookies
Preparation time: 60 minutes
Severity: light
It will take:

• 1 tbsp linseed flour
• 2 ½ tbsp water
• 60 ml melted coconut fat
• 2 tbsp coconut sugar
• 60 ml maple syrup
• 2 ½ tbsp freshly squeezed lemon juice
• 1 teaspoon grated lemon zest
• almond flour
• gluten-free oat flour
• 1 teaspoon baking powder
• 1 teaspoon aluminium-free baking soda
• in a bowl
• baking tray

How to make lemon biscuits?

In a bowl, mix the flaxseed meal and water, let stand for 5 minutes. Melt 60 ml of the coconut fat and add it to the flaxseed mixture, then add the coconut sugar, maple syrup, lemon juice, grated lemon zest, almond flour, baking powder and baking soda.

Mix the dough into a smooth paste and place in the fridge for 30 minutes. Then take teaspoonfuls of the dough and place on a baking tray lined with baking paper until the tray is full. Use your fingers to press a little of the dough out.

The dough is soft and will sink as it cooks, so make sure there is enough space around the ball of dough. If you use very finely ground almond flour in this recipe, the dough will be a little thicker and you can shape it into tiny balls and gently press them out on a plate.

Bake for 16-18 minutes at 190 degrees. The biscuits are at their crispiest and best when fresh. Use an airtight box for storage and keep them at room temperature.