I love this recipe! First made it last Christmas and loved it so much I resurrected it when a friend needed a batch of yummy, egg-free cookies. The original is from Linda McCartney On Tour - a beautiful, lavishly illustrated vegetarian cookbook I snapped up in a charity shop in Glasgow. The trick with this -- as I learned during a two-hour baking session -- is to remember that the cookies spread on the sheet rather than rise. You need to use a tiny dab of dough, about the size of a large blackberry (the fruit, not the phone), and leave at least two inches space between cookies.
When you get it right the result is a thin, crispy, flaky cookie with an intense sweet-sharp lemon flavour that would be divine with a scoop of vanilla ice cream or even dipped in bitter chocolate.
Ingredients
- 115g butter or vegan margarine
- 115g caster (granulated) sugar
- 115g plain flour
- 1/2tsp ground ginger
- 3tbsp freshly squeezed lemon juice
Preparation
- Preheat oven to 375F
- Whip together butter or margarine and sugar until light and fluffy
- Sift together flour and ground ginger
- Add half of flour mixture to the butter and sugar, along with the lemon juice, and beat well
- Add remaining flour mixture and beat well
- Place dabs of dough about the size of a large blackberry on a well-greased baking tray
- Bake approx six minutes. Edges should be golden and crispy and the center pale
- Remove and allow to cool three minutes before carefully lifting with a knife and setting on a wire rack to finish cooling -- if you wait too long they get brittle and will snap when you try to lift them off the sheet
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