Ingredients
- 2 tablespoons grapeseed oil.
- 1 1/2 tablespoon granulated stevia.
- 1 tablespoon vanilla powder.
- 1 tablespoon grated lemon zest.
- 1 3/4 cup almond meal.
- pinch salt.
- tablespoon poppyseeds.
- 1 egg white, lightly beaten.
Directions
- Preheat oven to 180ºC / 350ºF. In a large bowl, combine oil, stevia, vanilla and lemon zest. Add the flour, salt and poppy seeds and work with your fingers for a good five minutes – this will release the oil in the meal and form a better dough.
Roll dough to about 1.5cm thick. Cut into shapes with a cookie cutter. Brush with lightly beaten egg white to give it a pretty gloss. Bake for 6-8 minutes, until it gets a light golden brown tinge around the edges.
Use a bunny cutter to make a batch of Easter cookies. If you can’t be bothered with cutters, roll the dough into balls and squish flat.
These zest and poppy cookies are perfect for holiday treats.
Ingredients
- 2 tablespoons grapeseed oil.
- 1 1/2 tablespoon granulated stevia.
- 1 tablespoon vanilla powder.
- 1 tablespoon grated lemon zest.
- 1 3/4 cup almond meal.
- pinch salt.
- tablespoon poppyseeds.
- 1 egg white, lightly beaten.
- Website
- Elana's Pantry
Directions
- Preheat oven to 180ºC / 350ºF. In a large bowl, combine oil, stevia, vanilla and lemon zest. Add the flour, salt and poppy seeds and work with your fingers for a good five minutes – this will release the oil in the meal and form a better dough.
Roll dough to about 1.5cm thick. Cut into shapes with a cookie cutter. Brush with lightly beaten egg white to give it a pretty gloss. Bake for 6-8 minutes, until it gets a light golden brown tinge around the edges.
Use a bunny cutter to make a batch of Easter cookies. If you can’t be bothered with cutters, roll the dough into balls and squish flat.