Lemon cookies
Ingredients
- 125 ml 4 fl oz oil
- 4 tablespoons soya yogurt
- 3 lemons
- 125 g light muscovado sugar
- 165 g 5½ oz gluten-free plain flour
- 75 g 3 oz gluten-free rolled oats
- 40 g 1½ oz millet flakes
- 40 g 1½ oz desiccated coconut, plus 1 tablespoon for dusting
Instructions
- Mix together the olive oil, yogurt, juice of 1 lemon and grated rind of 2 lemons in a bowl.
- In a separate bowl, mix together the sugar, flour, oats, millet and coconut.
- Stir the wet ingredients into the dry ingredients and mix to form a soft dough.
- Roll the dough into 20 balls, then place on a baking sheet and press down gently.
- Sprinkle the cookies with the remaining desiccated coconut and the grated rind of 1 lemon.
- Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 12–15 minutes until golden.
- Leave to cool on the sheet for a few minutes, then transfer to a wire rack and leave to cool completely.
- Store in an airtight container and eat within 2–3 days.
Notes / Tips / Wine Advice:
For lemon posset,
mix together 400 g (13 oz) fat-free Greek yogurt, 1 tablespoon icing sugar, the grated rind of 3 lemons and 2 teaspoons lemon juice in a bowl. Spoon into 4 small glasses or bowls and chill for at least 1 hour. Sprinkle 1 tablespoon desiccated coconut over the possets, then serve each with 1 Iemon cookie. Calories per serving 238Nutritional Information
Calories: 146 kcal
