I love lemons and have always been a sucker for anything with lemon in it. My beautiful lemon tree looks like it will be flourishing when lemon season arrives – it truly is a magical tree that never stops giving. I think the sight of all my baby lemons inspired me to try something new. I have also been meaning to work my way through the gorgeous essential oils that I received from Dayle at Self Care Co. a little while ago.
This recipe was super easy. I have avoided making cookies as the thought of not using butter has done my head in as to texture. Also, as I am not a fan of margarine and all the other alternate butter products that are readily available, so I decided to play around with olive oil as my ‘butter’ ingredient. The result was scrummy! The kids are yet to advise as to whether this was a success or not, but they are good enough for me to be considering scoffing the lot before they get home from school. Or alternatively not telling them at all and putting them away so they can be my secret evening treat.
Lemon & Olive Oil Cookies.
Juice of one lemon – approximately 2 tablespoons of juice
Zest of one lemon
100 gram caster sugar
150 gram all purpose or plain flour
1 teaspoon baking powder
75 ml olive oil
5 drops of Self Care Co. Lemon Essential oil
2 Tablespoons of Almond Milk.
Preheat oven to 180 degrees Celsius and line a try with baking paper
Mix together the dry ingredients and the wet ingredients separately.
Combine and beat slowly until mixture forms a dough.
Form into balls – about a heaped teaspoons worth.
Flatten with a floured fork if you are that way inclined!
Bake for about 10 minutes until biscuits become golden brown around the edges.
Rest on a cooling tray.