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Ingredients
Lemon Cookies
- 240 g plain flour (2 cups)
- 113 g vegan butter (1/2 cup)
- 100 g granulated sugar (1/2 cup)
- 50 g light brown sugar (1/4 cup, packed)
- 2 tbsp lemon zest
- 1 tbsp flaxseed meal
- 3 tbsp fresh lemon juice
- 1 tsp baking soda
- 2 tbsp cornflour
Lemon Icing (optional)
- 2 tbsp fresh lemon juice
- 1 cup icing sugar
Instructions
- Mix the flaxseed meal and lemon juice and set aside for around 5 minutes.
- Whiz the sugars with the lemon zest in a food processor.
- Sift the flour, cornflour and baking soda together and give it a mix.
- Beat butter with the infused sugar with a hand held or stand mixer until light and fluffy.
- Mix in the flax mixture.
- Add in the dry ingrediants and mix until well combined.
- Cover the dough and refrigerate overnight.
- Once chilled pre-heat the oven to 180°C/160°C fan and line baking tray with parchment paper.
- Scoop out 2 tablespoons of the mixture and shape into a ball.
- Place dough onto baking tray, leaving about two inches of space between the cookies to allow for spreading.
- Bake for 15-18 minutes.
- Place remainder of cookie dough balls into the fridge until needed to bake.
- Once cookies are baked allow them to cool on the baking tray for 10 minutes and then transfer onto a cooling rack.
- Make icing once all cookies have baked and cooled.
Find it online: https://cookingwithparita.com/recipe/soft-lemon-cookies/