Lemon and Ginger Cookies
This wonderful Remidio Naturale paste is made from the byproducts of Agua de Madre's water kefir production & you know I love a brand being conscious & innovative to avoid food waste.
These cookies are sure to please and will hopefully ward off any winter colds.
Key Facts
- High in vitamin C
- Gluten free
- Dairy free
- Festive baking
Ingredients
- 1 cup runny tahini or 50:50 tahini & nut butter
- 1 cup ground almonds
- 1/2 cups flakes almonds
- 1 egg
- 1 heaped tablespoon ray honey
- 2 heaped tablespoons of Remidio Naturale by Agua de Madre
- 1/2 teaspoon bicarbonate of soda
Preparation
01
Preheat your oven to 180°C, line a tray with parchment paper or a silicone mat.
02
Mix everything together except the flakes almonds until smooth, then fold those through.
03
Roll into balls, arrange onto your tray & press slightly to flatten. Use a teaspoon to spread 1/2 a spoonful of extra remedio naturale onto each cookie.
04
Then bake for 10-12 minutes until golden.
Transfer to a wire rack & leave to cool for at least 5 minutess before serving.
Will last for 5 days in an airtight container or can be frozen for up to 3 months.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
