A revisited version of the classical and all-time favourite Lemon Shortbread Cookies.
These are still a treat to enjoy with moderation but the spelt flour (easier to digest than regular wheat) and GI friendly coconut sugar make them more interesting in terms of nutrients.
They will look a little bit different but taste all the better!
For Christmas, use any cute shape you (and the kids!) love.
Ingredients (serves 4)
125 g butter
125 g coconut sugar
1/2 lemon zest
250g (whole) spelt flour
1 egg yolk
1 soup spoon water or milk
Preheat the oven to 190C/375F
Beat the butter and the sugar together until smooth.
Add the vanilla sugar or extract if using and the water
Stir in the flour to get a smooth paste. Form a ball, set aside in the fridge for about 30'.
Turn on to a work surface and gently roll out until the paste is 5 mm/ 1/4in thick.
Cut into cute (Christmas) shapes and place onto a baking tray.
Mix egg yolk with water or milk, spread on top of the cookies.
Bake in the oven for 10-15 minutes. They will look pale golden-brown due to the coconut sugar and dinkel flour. Set aside to cool on a wire rack.