Recipes

Lemon Biscuits

Happy Halloween to all! I hope you are enjoying a spooky celebration and that you already bought our Halloween Pumpkin Cookbook (e-book)! Today I bring you a fun recipe for this Halloween. Who doesn’t like cookies? If you have a sweet tooth and you like crunchy cookies these lemon biscuits recipe is for you! This is also a great alternative to use the leftovers of the dough used for the pumpkin pie from our Halloween Pumpkin Cookbook (e-book).

They are a good treat for those who have a sweet tooth, and fun to do with family, especially kids. You can also use these lemon biscuits for trick-or-treating!

The recipe:

Lemon biscuits

All you need is olive oil, sunflower oil, flour, brown sugar, shredded lemon skin, cream of tartar, vanilla extract, and water.

Lemon biscuits

Mix the water, vanilla and shredded lemon skin and brown sugar and stir all. Add the sunflower and olive oil and mix all very well. Mix the flour and the cream of tartar together and mix it gradually with the rest of the ingredients in the large bowl, using a kitchen sieve.

When the mixture thickens enough, start kneading the dough with your hands until you get a homogenous texture. Wrap it in cling film and leave it in the fridge for at least 1h.

Lemon biscuits

Unwrap the dough and spread it with a rolling pin on top of a flat surface generously sprinkled with flour. It should be slightly thinner than £1/1€ coin.

Lemon biscuits

Choose a cookie mould and press it against the dough, removing the extra dough from around, spreading it again, and repeating the process until all the dough was used.

Place them in the oven for about 30 – 40 minutes in 150 °C, and they are ready.

Lemon biscuits

LEMON BISCUITS

Plant-based (vegan)lactose-free, soy-free 

for a bowl of biscuits

Preparation time:

Level of difficulty: mediumdifficult

Preparation time: 1h30

Ingredients:

  • 200 g of flour
  • 100g of brown sugar
  • 28 ml of olive oil
  • 28 ml of sunflower oil
  • 6g of cream of tartar
  • 1/3 tsp of vanilla extract
  • Shredded skin of 1 lemon
  • 60 ml of water

Instructions:

  1. In a large bowl pour the water, vanilla and shredded lemon skin and brown sugar and stir all.
  2. Add the sunflower and olive oil and mix all very well. Bear in mind that the sugar doesn’t need to be completely dissolved!
  3. Mix the flour and the cream of tartar together and mix it with the rest of the ingredients in the large bowl. You can do so by using a kitchen sieve, adding gradually the flour and cream of tartar, mixing all well.
  4. When the mixture thickens enough, start kneading the dough with your hands by squashing it against the surface with the heels of your hands, opening, stretching and pulling it, reshaping it, squashing it again until you get a homogenous texture.
  5. Wrap it in cling film and leave it in the fridge for at least 1h.
  6. Afterwards, unwrap the dough and spread it with a rolling pin on top of a flat surface generously sprinkled with flour.
  7. Spread the dough into a sheet of a thickness thinner than £1/1€ coin.
  8. Choose a mould and press it against the spread dough, removing the extra dough from around.
  9. Spread with the rolling pin again into another sheet, and repeat until all the dough was used.
  10. Bake it for 30 – 40 minutes at 150 °C, and they are ready.

Buy Halloween Pumpkin Vegan Cookbook here!

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