I love trying out new recipes though I'm not hugely successful with baking. Yesterday was different. I found a great new recipe that is very versatile and easy for children and adults like me - and it's vegan which means no dairy, no egg - something many of you struggle with. Here is my adaptation of Ruby Tandoh's recipe in this weekend's Guardian.
2 tbsp Linwood's Milled Flaxseed (and nuts version is okay, too)
5 tbsp water
250 g flour (I used white spelt flour)
160 coconut oil
75 g desiccated coconut
125 g caster sugar
zest of 1 lemon
Pinch of salt
2 tsp vanilla extract
Preheat the ove to 180C and line your baking sheet with parchment.
Stir the flaxseed mixture together with the water and leave to sit for 10 mins.
Rub the coconut oil into the flour using your fingertips until no fat remains visible. You'll need to work quickly as the oil tends to melt and make a nice mess. Stir in the coconut, sugar, zest and salt.
Whisk the vanilla into the flaxseed mixture and add to your dry ingredients. Cut through the mixture using a small knife to help incorporate the liquid. I needed more flour at this stage, as my mixture was too moist and sticky. You should be able to form a soft ball of dough.
Divide this into about 32 small balls and place on the baking tray. Press firmly with your thumb into the centre to make a small well. Put a small blob of jam in each indent and bake for 15-17 minutes. When they're done, the cookies should be golden brown on their bases and firm on top - they'll continue to set though as they cool down.
We enjoyed making these almost as much as eating them! I think they will make an excellent Christmas cookie - I might even try them with nuts instead of coconut!