13
Oct
0
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:
- Mix all ingredients (except the icing ingredients) together, kneading them until a soft, smooth dough has formed
- Roll out dough and cut out cookies with cookie cutter
- Bake at 180 degrees C for approx. 10 minutes
- Remove from oven and let cool
- Mix icing ingredients together and put a little icing on each biscuit
- Leave to dry, store in a air tight container – can be frozen.
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