These simple to make plant based almond cookies are light, crunchy and melt in the mouth. Even better, they only need 4 ingredients and ready in 20 minutes.
Cuisine: Modern British
1juice of 1 lemon
3tbspcold water- ok 5 ingredients
Preheat the oven to 170C/150 Fan
Mix the ground almonds, caster sugar and baking powder.
Squeeze in the juice of one lemon and 3 tablespoons of cold water into the bowl and mix it throughly into a sticky dough.
Line a baking tray with non stick parchment paper.
Use a spoon to put 12 biscuit shapes onto the lined baking tray. This can be a bit sticky and some shaping by hand maybe necessary. Leave a generous space around all the biscuits to allow for some expansion.
Place in the oven for 20 mins. Check after 12 mins and make sure they are not cooking too quickly, if so turn the oven down. If they appear to be cooking on one side, rotate the tray by 180 and then take out after 20 mins.
Allow to cool in the tray for 5 mins and then place the biscuits on a wire rack to cool completely.
Store in a biscuit tin for up to 2 days.
To make them more lemony grate the jest of the lemon into the mixture with the lemon juice.Worth noting these gluten free biscuits are not good for dunking ;-)