Yesterday a friend mentioned she baked the lemon cookies from my recipe book The Mystic Cookfire. (Available from www.veronikarobinson.com, www.starflowerpress.com, Amazon and other online retailers, good bookshops and libraries)
Here’s my updated gluten-free version. They’re quick and easy to make, and taste fabulous!
Veronika’s gluten-free lemon cookies
½ cup softened organic coconut oil or organic sunflower oil
2 large spoons of egg replacer or two organic free range eggs
Zest of one large fresh lemon (organic)
¼ cup fresh lemon juice
1 tablespoon quality lemon or orange essence
½ teaspoon gluten-free baking powder
1 cup quinoa flour
1 cup rice flour
½ cup coconut flour
1½ cups coconut blossom sugar or soft brown sugar
Cream oil and sugar with a whisk, then add the egg replacer/eggs, followed by the zest, essence and juice. Keep mixing. Add the baking powder and flour. Put the dough into the fridge to chill for 20 minutes.
Preheat oven to 180C. Use baking paper on your baking tray. Place a spoonful of dough for each cookie. Bake for fifteen minutes.
Cool for a few minutes before putting onto a cooling rack.
These cookies are delightfully chewy and perfect at any time of year, whether for a garden party, picnic or lazy afternoon reading a book by the fire.