These lemon cookies where so delicious. The recipe kind of happened on the fly , but luckily I took note of what I used so I could share the recipe. I scribbled it down on the back of an old flight ticket I found in the kitchen drawer. I really need to get a note pad in there.
I was watching tv and suddenly felt like baking which I haven’t done in ages and I rummaged through the cupboard and found the ingredients to make them.I had some lemons that needed using up so I wanted to make something sweet. I have been doing a lot of savoury cooking lately so it was so fun to make something sweet for a change. A few years ago when I shared a lot of sweet recipes on here I would often get the idea to bake something late at night and just start baking, I’m sure my neighbours where not happy about the mixer being used at midnight, but this recipe just used a bowl and a pan so it was ok.
They are so simple to make and are honesty so tasty. You could even add some flavour variations and use white chocolate chips or coconut flakes instead of almonds. I bet they would even work with vegan butter if you wanted to veganise them. Though I would suggest using a little less butter for that as vegan butter becomes like oil when its melted and changes a bit, let me know if you try it with vegan butter and if it works.
My partner came home from work and saw them on the kitchen side and ate four before he even got changed out of his uniform, so I’m taking that as a good sign.
I used some rye flakes that I found in a health food shop as they are really crunchy and I love them in cookies but if you don’t have them or cant be bothered to go out and find some then just use extra rolled oats instead.



To make them

Note; the porridge oats I used where really absorbent and soaked up a lot of the liquid so I used about 3/4 of a cup of butter, but different types and brands of oats all absorb differently so start with half a cup and add more if you need too

1 cup rolled oats (porridge oats)
1/4 cup rye flakes (if you don’t have these just use more oats)
1 cup plain flour (I used tippo 00 flour as that’s all I had)
1 tsp baking powder
1/2 tsp salt
1/3 cup flaked almonds
hand full of whole almonds roughly chopped
1/2 cup caster sugar
1/2 cup butter (use more if you find the mixture isn’t wet enough)
1/4 cup golden syrup or honey
juice of half a lemon
zest from one large lemon or two small

preheat the oven to 180c
1. In a bowl mix the dry ingredients other.
2. Add the butter and the golden syrup or honey in a pan and heat until the butter has melted.
3. Pour into the dry ingredients and add the lemon juice and zest and mix together.
4. line two baking sheets with baking paper and take big dessert spoon sized amounts of the cookie batter and place evenly on the baking tray and flatten into cookie shapes.
5. bake for 12/14 mintues for a soft centred cookie, or 15/18 minutes for a really crunchy one (I like mine crunchy)

I iced them with lemon icing made with 1 cup icing sugar and some lemon juice added gradually until I got a good thick consistency for drizzling and then topped it with grated lemon zest.
I have baked a few times this week I also made a chocolate orange tahini tart and some other cookies, I must of got the bug for baking again.