I am not going to pretend that these cookies are healthy, but they are a lovely treat, and also gluten free. They are a bit on the delicate side, but the melt in the mouth texture and lavender lemon flavours are just delectable.
- 1/4 cup butter
- 1/4 cup Olive Oil
- 1/4 cup Organic demerera sugar
- Zest of 1 lemon
- 1 tsp lavender flowers
- 1 cup gluten free flour blend (I used Doves Organic)
- 1 Tablespoon Tahini
- 1 Tablespoon Almond flour (optional)
- 1/8 tsp sea salt
Preheat the oven to 160 degrees celcius and line a baking sheet with parchment paper (I didn’t have any, so I used tinfoil which I smeared with olive oil).
Cream the butter, olive oil and sugar together until smooth. Add the lemon zest and lavender and then blend in the flour, tahini, almond flour (optional; it add a bit of texture) and sea salt.
The mixture will be a bit sticky, so use two spoons to spoon 12 blobs evenly around the baking tray. Use a layer of clingfilm lightly over the top to smooth down the tops of the mixture. Gently peel the clingfilm back, at this point you can also use your fingers to lightly smooth out the edges of the mixture blobs. Bake until golden brown around the edges, about 12 – 15 minutes. This si the hardest bit, wait until completely cool before removing from the baking sheet… the cookies will be quite delicate and crumbly, but once colder are a little bit sturdier.
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