Ingredients
- 200 grammes flour
- 50 grammes polenta
- 1 teaspoon baking powder
- 3/4 teaspoon bicarbonate of soda
- 1/2 teaspoon salt (optional)
- 120 grammes organic sugar or 75 ml honey or agave nectar or grape syrup or 80 grammes of fructose
- 190ml cold pressed sunflower oil
- 40ml lemon juice
- zest of 1 lemon (**save the squeezed lemon skins for making jam)
How To
Set the oven to 180C if baking with regular sugar and 160C if baking with fructose or agave or grape juice
Line your baking tray with some baking paper or silicone sheet
Place all ingredients in one bowl and mix gently until the dough comes together and is pliable
Break off into chunks and mould each one into a ball – these pictured are quite large 50g cookies – if you feel OCD-ish then weigh each chunk before you shape it. Then place on your baking tray and squidge with your fingers into round cookie shapes
Bake gently for 12-15 minutes until pale golden.
Perfect with a cup of afternoon tea.