Raspberry & Lemon Cookies
February 2021
These are from our new book ‘The 30 Minute Diabetes Cookbook’.
Eat these cookies as they are or crumble them over yogurt, cream or fruit. They become soft after a day but can easily be re-baked in a hot oven for a couple of minutes to firm up. Save the egg yolk for an omelette or scrambled eggs. If you have left over raspberries push one in the top of each cookie before you bake them.
Ingredients - Serves 20
Makes 20 (4cm/1½in) biscuits
25g (1oz) butter, softened, plus extra for greasing
½ teaspoon baking powder
1 egg white
4 teaspoons of honey or 2 tablespoons erythritol
2 teaspoons vanilla extract
finely grated zest of ½ lemon
75g (2½oz) raspberries
Preheat the oven to 200°C/180°C fan/400°F/gas mark 6 and grease a baking tray.
Put all the ingredients together in a bowl and use a metal spoon to stir them together breaking up the raspberries as you go.
Use a teaspoon to pick up a walnut-sized ball of the mixture. Use another teaspoon to scrape the ball off and drop it on the prepared tray. Repeat the process until you have approximately 20 rough mounds of cookie mixture on the tray. They keep their shape as they cook but leave at least two finger-width gap between them.
Bake for 10 minutes or until golden brown and firm to the touch. Leave to cool for 5 minutes before transferring the cookies to a wire rack.
When they have cooled to room temperature, the cookies can be stored in an airtight container for 2 days or for 5 days in the fridge. If they become soft, re-bake them at 180°C/160°C fan/350°F/gas mark 4 for 3 – 5 minutes to firm up.
Learn more great recipes by joining us on one of our low carb cookery courses. See HERE for a list of upcoming dates.
