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Ingredient
No-Dairy Lemon Cookies
Introduce
Chef :
Hiroko ListonNo-Dairy Lemon Cookies
This is No-Dairy version of my ‘Soft Lemon Cookies’. I used Sunflower Oil instead of Butter, and I increased the amount of Flour as I used a Whole Egg today. These cookies turned actually crispy unlike the original Soft Cookies made with Butter. If you prefer softer cookies, take them out early.
Ingredient
Food ration :
22 Cookies
1/4 cup
Oil *I used Sunflower Oil
1/2 cup
Caster Sugar
1/8 teaspoon
Salt
1
Egg
2 tablespoons
Lemon Juice
1/4 teaspoon
Bi-Carb Soda *optional
2-3 tablespoons
Icing Sugar for coating *sifted
Cooking instructions
* Step 1
Mix Oil, Sugar and Salt. Add Egg, Lemon Zest and Juice, and mix well. Add Self-Raising Flour and Bi-Carb Soda, and mix to combine. The dough is very soft, but it should be not sticky and you can roll into balls.
* Step 2
Preheat oven to 180℃. Line a large baking tray (OR 2 trays) with baking paper. Place sifted Icing Sugar in a shallow bowl.
* Step 3
Roll the dough into 3cm size balls and place in Icing Sugar, coat them well, and place on the prepared tray(s). Cookies need plenty space around each. Repeat with remaining dough. Today I made 22 Balls.
* Step 4
Bake for 15 minutes or until lightly golden. Cool on a wire rack. *Note: If you prefer softer cookies, bake for 12 minutes.
Note: if there is a photo you can click to enlarge it
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