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)
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.