Lemon Ginger Chia Cookies
Crumbly lemon cookies with chia seeds and ginger.
Servings: 14 servings
Calories: 154kcal
Ingredients
- 200g plain flour
- 2 tablespoon chia seeds
- ¼ teaspoon bicarbonate soda
- ¾ teaspoon ground ginger
- 130g unsalted butter soft
- 100g caster sugar
- 1 teaspoon vanilla extract
- 4 tablespoon lemon juice squeezed from a fresh lemon
Instructions
- To a bowl, add and whisk together the plain flour, chia seeds, bicarbonate soda and ground ginger then set aside. In a stand mixer bowl using a paddle attachment, cream together the butter and caster sugar until creamy and fluffy then add the vanilla extract and lemon juice and continue to mix until well combined.
- Pour in the dry ingredients and continue to mix until all the ingredients are well incorporated and a dough has formed. Cover and refrigerate the dough for 30 minutes. After 30 minutes, remove the dough and take 1 tablespoon of the dough and roll it into a ball. Place it on a tray or plate and repeat the process until all the dough is used up. Place the dough balls back into the fridge for another 30 minutes.
- While the cookie dough is in the refrigerator prepare a baking tray with baking paper and preheat the oven to gas mark 4/350oF/180oC. Place the biscuits that you want to bake on the baking tray leaving a small gap between them. If you do not have enough space on the tray then you can place the remaining biscuits back in the refrigerator and bake them in batches or you can freeze the rest and bake as needed.
- Bake in the lower part of the oven for 16 - 18 minutes then remove from the oven and leave to cool on the baking tray for 15 minutes. After 15 minutes, use a spatula and transfer the cookies to a cooling rack to completely cool then enjoy.