Saffron & Lemon Cookies
There is so much happiness packed into these cookies! Saffron and lemon make the most scrumptious combination and pair beautifully to make them a winner. They lift the soul with their beautiful sunshiny colour and mellow mood effect.
Saffron has traditionally been used to lift the spirits, reduce feelings of worry and overwhelm, and to help with sleep and support focus in both children and adults. Combine this into a cookie to munch as a pre-homework snack or even serve with a glass of milk or cup of chamomile tea in the evening. Suitable for all ages from 12 months plus.
Find the allergen switches such as gluten-free, dairy-free, nut-free and egg-free in the notes below.
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Saffron & Lemon Cookies
Ingredients
- 2 tbsp Milk (of choice)
- 2 strands Saffron
- 120 g Spelt Flour
- 120 g Ground Almonds
- 1 tsp Baking Powder
- 120 g Butter (soft)
- 120 g Honey
- 1 Egg
- 1 Lemon (zest only)
Instructions
- Gently warm the milk in a small saucepan and add the saffron. Allow to infuse for 10 minutes.
- Combine the spelt flour, ground almonds and baking powder in a small bowl, stirring well. Set aside.
- In a large mixing bowl, cream the butter and honey together until light and creamy, then beat in the saffron-infused milk, egg and lemon zest. Tip in the flour mixture and gently fold together to create a loose dough.
- Put the dough into the fridge to firm up for 30 minutes.
- Preheat the oven to 170°C fan and line two baking trays.
- Scoop one heaped tablespoon at a time of dough into the prepared baking trays, leaving space for the cookies to spread as they bake.
- Bake in the pre-heated oven for approximately 15 minutes until golden.
Notes
- If the butter and honey mixture begin to curdle when adding the milk, egg and lemon, add a spoonful of the flour mixture and stir well, repeating until the mixture becomes smooth
- Gluten-free: switch the spelt flour for gluten-free flour or sorghum flour or gluten-free oat flour
- Dairy-free: use your plant-based milk of choice and neutral coconut oil such as Biona
- Nut-free: switch the ground almonds to ground sunflower seeds
- Egg-free: switch the egg to one tablespoon ground flax seed soaked in 2 tablespoons of warm water
- These cookies store in a cake tin for up to 3 days and in the freezer for up to 3 months
I look forward to receiving my weekly email. Wonderful recipes and a really super book
Really delicious – sadly weren’t a pretty yellow as I used sunflower seeds instead of almonds but really yum. Thank you
These were a big hit after school with my 2, thank you so much! And thanks for your tip re the curdling, my butter mix was looking a bit like scrambled egg prior to reading that!!!