Light and luscious egg and dairy free lemon cookies
A delicious allergy friendly lemon cookie made without eggs or dairy and suitable for vegans
Equipment
- Non stick baking sheets (2)
- Large bowl
- mixing spoon
- Measuring cup and spoons
- Citrus juicer
- Zester/grater
- Wire cooling rack
Ingredients
- 150 g non dairy spread (eg Nuttelex)
- ⅔ cup white caster sugar
- 1 Tbsp Orgran No Egg egg replacer mixed with 2 Tbsp water (or alternative egg replacer equivalent to one egg)
- 1 Tbsp lemon zest
- 2 Tbsp lemon juice
- 2 cups self raising flour
- ½ cup icing sugar
Instructions
- Preheat oven to 180C (350F). Line baking sheets with baking paper or non stick silicone baking mats.
- Place non dairy spread and caster sugar in a large mixing bowl and cream until smooth and lighter in colour.
- Add egg replacer, lemon zest and lemon juice and mix well until combined.
- Add the flour 1/2 a cup at a time, mixing well between additions.
- Form a heaped teaspoon of the cookie mixture into a ball and roll in icing sugar before placing on the baking tray. Repeat with remaining mixture. Leave a generous space between the balls of dough to allow for spreading.
- Bake in the oven for 15-18 minutes until the cookies are crisp, but do not allow to brown. Remove the trays from the oven and dust the cookies with more icing sugar.
- Allow cookies to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.