Indy Power: Easy, peasy, lemon squeezy biscuit recipe
Lemon Swirl Biscuits
A simple lemon biscuit that's perfect with a cuppa.
These are quite a deviation from my usual chocoholic-influenced treats. They're super simple, nice and light and perfection with a cup of tea.
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Gluten-free, dairy-free & vegan
For the biscuits: 160g of ground almonds
Pinch of sea salt
Zest of 1 lemon
60ml of melted coconut oil
2 tbsp of maple syrup
For the lemon swirl: 20g cashew butter
20ml maple syrup
15ml lemon juice
1. Preheat the oven to 180°C.
2. Combine the ground almonds, salt and the zest of 1 lemon in a large bowl. Add in the melted coconut oil, maple syrup and mix well. Roll the mixture into a large ball.
3. Use a rolling pin to roll it out until about 1cm thick. Use a cookie cutter or glass to cut out the biscuits. Don't worry if it cracks at the edges, just cut from the middle and roll again as needed. Place them on a roasting tray and bake for about 10-12 minutes until golden.
4. Leave the biscuits to cool for a few minutes, then transfer them to a cooling rack to cool completely.
5. When they're cool, whisk together the cashew butter, maple syrup and a tablespoon of lemon juice. Taste it and add a little more lemon juice to taste.
6. Decorate each one with a thin layer of the cashew lemon drizzle. I like to sprinkle them with a little desiccated coconut too.
Lemon is probably one of my favourite things ever in a savoury context - I love anything citrusy, vinegary and zingy. However, I'm not usually a big fan of lemon desserts. I always have lemons in my kitchen; they're as much a necessity for me as is salt or olive oil. When I was a child, I used to get awful travel sickness and my mum would give me lemon wedges to suck on in the car. It worked a charm. Something about the sharp freshness counteracts the groggy, movement-induced nausea. If you can prepare ahead, cut big thick wedges, but if you don't have time for chopping, it even helps just to smell the skin of a whole lemon while you're in the car.