Lemon and Poppyseed Cookies
March 27th 2008 05:35
As I've mentioned before, vegans often miss out on delights of the sweet variety (though not if they're in the know about delish treats like this Vegan Orange Cake). And here's another way for vegans to make some sweet treats. Be careful not to eat all the mix before it gets into the oven!
Lemon & Poppyseed Cookies
What you need:
1 cup flour
1 1/2 Tbsp poppy seeds
1 1/2 Tbsp cornflour
1/8 tsp nutmeg
1/8 tsp salt
5 Tbsp dairy-free spread
1/3 cup brown sugar
juice of one lemon
zest of one lemon
1 tsp vanilla essence
3 Tbsp water
What to do:
Preheat oven to 180C. Mix flour, poppy seeds, cornflour, nutmeg and salt in a bowl. In another bowl, mix dairy-free spread, sugar, lemon juice, zest and vanilla essence. Add dry mix to this and combine (don't mix too much). Add one Tbsp of water at a time, kneading the mixture until dough holds together. Don't add too much water. Grease a baking tray, then place Tbsp size pieces of dough (shaped into balls) on the tray and press down a little. Bake for 15-20 minutes, or until golden brown. Cool on a rack and store in an airtight container.
Mm mmm.
Image from Flickr.com
Lemon & Poppyseed Cookies
What you need:
1 cup flour
1 1/2 Tbsp poppy seeds
1 1/2 Tbsp cornflour
1/8 tsp nutmeg
1/8 tsp salt
5 Tbsp dairy-free spread
1/3 cup brown sugar
juice of one lemon
zest of one lemon
1 tsp vanilla essence
3 Tbsp water
What to do:
Preheat oven to 180C. Mix flour, poppy seeds, cornflour, nutmeg and salt in a bowl. In another bowl, mix dairy-free spread, sugar, lemon juice, zest and vanilla essence. Add dry mix to this and combine (don't mix too much). Add one Tbsp of water at a time, kneading the mixture until dough holds together. Don't add too much water. Grease a baking tray, then place Tbsp size pieces of dough (shaped into balls) on the tray and press down a little. Bake for 15-20 minutes, or until golden brown. Cool on a rack and store in an airtight container.
Mm mmm.
Image from Flickr.com
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Comment by Tracy
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