Dad walked in today with a huge box of lemons. And there is only so much mum can make when it comes to her renowned spicy lemon pickle. So while the family was out, I decided to make a healthy alternative to lemon an honey drop cookies, glazed in a sweetened lemon syrup.
I used oat flour instead of white flour, a quarter of a cup of olive oil instead of the usual 1 stick of butter used in cookies, and honey instead of sugar in the cookies. The glaze was obviously made with confectioner’s sugar, but that step can be skipped if you want.
To yield 12 medium – large cookies, I used 3 cups of oatflour, a quarter of a cup of olive oil, 1 large organic egg, the zest and juice of two lemons, half a cup of leatherwood honey, half a teaspoon of baking powder and a quarter of a cup of buttermilk.
The steps were pretty much the same as making traditional cookies: sift flour and baking powder. Combine the zest and juice. Beat the egg until combined, stir through the oil and add to the dry ingredients. Combine the honey and lemon juice and stir through the flower mixture. Add in the buttermilk and combine well until a dough like texture is formed.
The key with this recipe is letting the batter set in the fridge for about 30 minutes, to firm up. Cookies made with oatflour are generally softer and more crumbly, even when fully baked. After setting this mixture in the fridge for 30 minutes, scoop out the mixture evenly in a greased baking tray and bake at 200 degrees celsius for about 15 minutes (preheat the oven while you’re prepping your ingredients obviously).
I decided to top some of the cookies with unsweetened desiccated coconut before they baked, so when the cookies baked and cooled, there was a delicious, crunchy coconut-y texture to the first bite I took.
After the cookies were fully cooled, I glazed them in a simple lemon glaze. I looked up a recipe online and just used that instead of coming up with my own.
This is my favourite form of procrastination.
Food is life.