More recipes from the yoga kitchen, a little afternoon treat for the guests when they come in from a walk or bike ride.
250g all–purpose/plain or gluten free flour, mixed with 1 tsp baking powder
120g unsalted butter
1 large egg
½ tsp vanilla or almond extract
1 grated lemon or orange zest
100g sesame seeds and 25 g poppy seeds
25 g desiccated coconut
25g Cocoa powder if you want them chocolatey
Stir together the flour, baking powder, seeds, coconut and cocoa if you’re using it.
Melt the butter and honey gently in a pan and mix them together, when a little cool (so the egg doesn’t cook) mix in the beaten egg, essence and zest. Cover the dough with plastic wrap and refrigerate 1 hr.
Roll the dough into 1cm thickness then cut with a cookie cutter, or roll into little balls with your hands.
Place the cookies on the baking sheet. Bake in oven at 160 degrees C for 10-15 minutes until just browned at the edges,