I love lemon in cookies because I think the fruity flavour lifts the rich, buttery biscuit and makes it taste really fresh and light. It’s also particularly good when combined with the exotic flavour of coconut because the two tastes working together really sing, so these lemon and coconut cookies are the ideal combination then!
This is a dairy-free and gluten-free cookie recipe. However, for all of you sceptics out there, I tested it on my Dad and his workmates and they couldn’t tell the difference between these cookies and a ‘normal’ biscuit, which testifies to its tastiness. (If you’re not dairy or gluten sensitive you can just make them with normal flour and butter though, if you like.)
These lemon and coconut cookies are so easy to make. In fact, rather than standing rubbing the butter into the flour and whatnot like a traditional biscuit normally requires, I just made the cookie dough in a jug by whisking all of the ingredients together with an electric whisk. The most time-consuming part of this bake is simply waiting for the cookie dough to chill in the fridge before you bake it and even that’s not entirely essential either!
If you fancy a fresh and light dairy-free and gluten-free biscuit then these lemon and coconut cookies are for you. They’re delicately flavoured with zingy, zesty lemon extract and are enhanced by the exotic tropical taste of coconut. They’re practically begging to be eaten with a cuppa!
Ingredients for the cookies:
200g gluten-free plain flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)
1 tsp baking powder
1 tsp lemon extract
125g white sugar
125g butter (I used dairy-free)
20g desiccated coconut
Measure the cookie ingredients into a large plastic jug and use an electric whisk to mix it all together. (You can add a little water if you feel it needs it to combine properly into a dough, but don’t add a lot.)
Once it’s fully combined, place the dough on a sheet of cling film, roll it into a sausage shape and chill it in the fridge for at least an hour. (This makes it easier to slice.)
Preheat your oven to 180°C/170°C Fan/350°F/Gas Mark 4 and line two baking trays with greaseproof paper.
Unroll the cookie dough from the cling film and cut it into 1 cm thick slices, before placing them on the baking tray with a gap between each.
Bake for 15 to 20 mins or until golden brown.
Leave to cool on a cooling rack. Make your icing by mixing the icing sugar with a tiny bit of water at a time until it’s the thickness to coat the back of a spoon.
Once the cookies are cold, drizzle the icing over the lemon and coconut cookies and then scatter the desiccated coconut over them. Serve.