Lemon & Almond Cookies (GF, Vegan)

Lemon and Almond Cookies vegan gluten-free gf recipe

I mentioned in my Lemon Drizzle Cake recipe, that my dad hates lemon cakes but absolutely adores lemon biscuits (personally I love all things lemon, I’m that girl in the corner of a bar eating the lemon out of her drink). So, when I was living at home I decided I’d make my dad some lemon biscuits, but with a twist. At the time my mum had loads of almond meal left over from making Bakewell Tarts, so I thought I’d look up some biscuit recipes online and see what lemony almondy deliciousness I could come up with. And this is the finished product, vegan gluten free lemon and almond cookies. I used vegan butter when I made them, just for the extra challenge, but if you’re not opposed to dairy then normal unsalted butter works a treat too.

PREHEAT OVEN TO 180˚C

  • 90g of vegan or dairy butter
  • 200g of almond meal
  • 75g of sugar
  • The zest of 1 unwaxed lemon
  1. Melt the butter, in a microwave is probably easiest
  2. In a mixing bowl, add the dry ingredients to the butter and mix until combined
  3. Roll the cookie dough into a long cylinder, about 2 inches in diameter, and wrap tightly in cling film
  4. Transfer the dough to the freezer to chill for roughly half an hour
  5. Once chilled, unwrap the dough and slice along the cylinder, into half inch thick cookies
  6. Place the cookies on the baking tray and bake for about 15 minutes

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