Chia Lemon Cookies
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 lemon (s), untreated
- 50 g chia seeds
- 100 g butter
- 5 tablespoon lemon juice
- 5 tablespoon water
- 80 g raw cane suar
- 170 g wholemeal spelled flour
- 8 g vanilla suar
- 1 pinch (s) salt
- 1 teaspoon Baking powder
- 1 pinch cardamom, ground
Print Recipe
Pin Recipe Instructions
- Wash the lemon with hot water, dry it, finely grate the peel, squeeze out the juice. Heat the lemon juice with the water. Melt the butter in a saucepan or in the microwave, mix with the lemon water. Stir the chia seeds and cane sugar into the hot liquid, leave to soak for about 10 minutes.
- In the meantime, mix the wholemeal flour with the vanilla sugar, salt, baking powder, cardamom and the lemon peel. Now add the liquid mixture and stir quickly with a tablespoon.
- Line a baking sheet with parchment paper. Then use the spoon to place 22 piles of dough with a little space between them. Then press them flat into round talers.
- Bake the biscuits without preheating at 180 ° C top / bottom heat for about 20 minutes until golden brown.
- The cooled cookies stay nice and crispy in a tin can.
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