Lemon Thyme Cookies 

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INGREDIENTS:

For approx.25 cookies

  • ½ cup vegan butter 

  • ⅓ cup organic cane sugar

  • 1 tbsp chai seeds (mixed with 3 tbsp water, mix and weight 5 mins)

  • Zest from 1 lemon

  • 1-2 tablespoon fresh lemon juice (depending on how lemony you want them!)

  • 1 tablespoon fresh lemon thyme finely chopped

  • 1.5 cups flour (I did 3/4 cup all purpose flour and 3/4 cup spelt flour - you can use what ever flour combination you like, you can even do almond flour to make them gluten free) 

  • ¼ teaspoon salt

  • 1 tsp vanilla extract 

DIRECTIONS:
 

  1. Preheat the oven to 175 degrees (C) fan-force and line a large baking tray with baking paper - You may need two trays. 
     

  2. Add vegan butter and cane sugar to a large bowl. Using an electric hand mixer, beat until the mixture is light and fluffy, about two minutes.
     

  3. Add lemon juice, zest, vanilla, chai seed mixture and the lemon thyme and beat for an additional minute. Add the flour and salt and mix until just combined.
     

  4. Wrap the dough in glad wrap and place in the fridge for 15-30 minutes so it can be easily rolled out and cut into circles. 
     

  5. Transfer dough out onto a flat surface lightly sprinkled with flour. Roll the dough out onto the floured surface and press until it’s about 0.5cm thickness. Using cookie cutters (or anything round - I used an old jam jar), cut dough into desired shapes and transfer to the prepared baking sheet. Bake for ten to twelve minutes, rotating halfway through. Cookies will be done baking once lightly golden around the edges.
     

  6. Serve immediately or store in an airtight container for up to five days on the counter. Enjoy!