The Flaming Vegan

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Citrus Cookie Crunch-Time!
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Citrus Cookie Crunch-Time!

These cookies are based upon a traditional Norwegian recipe, but they are my unique version! I love the crunchy lemony sharpness of these cookies. The original recipe is based round a citrus-flovoured dough that I have modified somewhat - the original uses cardamom for flavouring, but I find that particular spice rather overpoweringly strong, so I have substituted coriander seeds instead. I also use pine-nuts, which I love, which also add something to the piquancy of the flavour. I crush the nuts by hand, which makes for a more chunky texture, but you can use ground nuts if you prefer it more smooth. I have recently discovered coriander seeds for flavouring (I am a fan of the grown herb for curries and Asian dishes) and they have a wonderfully mild, delicate, citrus flavour, which I think works well in these biscuits. They are delicious with a cup of tea or a glass of white wine! They are also great as a dessert accompaniment served with Swedish Glace ice-cream.

Ingredients (Makes 24 cookies)

225g vegan margarine, softened (I use Vitalite or Pure spread, the soya or sunflower oil variety)

150g caster sugar (the golden kind is best)

Finely-grated zest of 1 lemon, and a squirt of the juice

250g plain flour

100g crushed pine-nuts (crush in a plastic bag with a rolling-pin)

3 tsp crushed coriander seeds (as above)

Method

1) Preheat oven to 190 degrees C/Fan 170 deg C/gas mark 5. Grease and line 2 large baking trays with baking parchment.

2) Beat butter, sugar and lemon zest and juice together in a large bowl until mixture is pale and fluffy.

3) Beat in flour, nuts and coriander seeds until the ingredients are well combined and come together to form a stiff dough.

4) Roll the dough by hand into 24 small balls and place 12 on each baking tray, making sure you leave space in between.

5) Flatten the doughballs and decorate with a cookie stamp, make lines with a fork, etc.

6) Bake one tray at a time until the cookies are a pale golden-brown colour. Leave to cool in the tray for a few minutes, then transfer to a wire rack. They will crisp up as they cool.

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Leave a Comment

  1. Roopam
    Coriander seeds...Wow! I'm curious to try that. Voted.
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    1. Veganara
      Veganara
      Thank you! Yes, I like coriander seeds, I discovered them kind of by accident! They are very versatile, can be used for either savoury or sweet dishes. As I say in the blog, they have a mild, citrussy, sweetish flavour, quite distinctive.
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  2. Carolyn
    Carolyn
    Congrats Veganara for making Top Posts! It tickles me to see a post that is 5 days old still have a chance to make Top Posts! Fantastic!
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    1. Veganara
      Veganara
      Thanks Carolyn. I was wondering how this Top Posts thing works actually; maybe you could explain? You probably know more about it than I do. I thought that a post would make it to Top Posts once it had a certain number of votes, say at least 5, and I thought there wasn't a time-limit on that. But my post above only has 4 votes, and it is on the home page. You also seem surprised that a post 5 days old can still get to Top Posts; I didn't think 5 days was that long, but maybe it is on this site! Does the voting system work then so that a post has to have a certain number of votes within a certain period of time, say 24 hours, in order to be a Top Post? That would explain then why another post of mine, which has more votes than this one, has not become a Top Post. It is interesting to see how it all turns out, isn't it?
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  3. BuddhasDelight
    BuddhasDelight
    yum, these are right up my alley and i look forward to trying them! :) vote #5
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  4. sweedly
    sweedly
    This cookie recipe looks really good. I need to convert amounts from grams however, so I can read it better. There are so many interesting subs for ingredients in vegan cooking, as well as, the different spices and herbs that are used. Thanks for sharing this. Voted.
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