13
Oct

Lemon / Orange Biscuits (using left over egg yolks)

I can never think of what to do with left over egg yolk after using egg whites for meringues, marzipan etc. Now I found a  recipe, changed it into this healthier version, and these biscuits turned out very yummy. They are quick to prepare and freeze well, so make a bigger batch if  you have more egg yolks to use up.

Ingredients:

  • 2 egg  yolks
  • 125 g coconut oil (organic, cold pressed) or butter
  • 80 g coconut blossom sugar, xylitol or organic brown sugar
  • 1 Tablespoon freshly squeezed lemon or orange juice
  • Zest of a lemon or orange
  • Hymalaya salt
  • 1/2 teaspoon alumnium free baking powder (optional)
  • 250 g spelt flour (used a mixture of buckwheat & spelt flour)
  • for the icing: zest of a lemon or orange, 2 tablespoons lemon or orange juice, icing or castor sugar

Method:

  1. Mix all ingredients (except the icing ingredients) together, kneading them until a soft, smooth dough has formed
  2. Roll out dough and cut out cookies with cookie cutter
  3. Bake at 180 degrees C for approx. 10 minutes
  4. Remove from oven and let cool
  5. Mix icing ingredients together and put a little icing on each biscuit
  6. Leave to dry, store in a air tight container – can be frozen.

 

 

 

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