Lemon Snaps

Lemon snap cookies made with sprouted flour, wildflower honey, pastured butter, hemp seeds, fresh lemon and ginger..

Lemon Snaps

Lemon Snaps

Makes about One Dozen 2-inch Cookies

1/4 cup sprouted wheat flour
3/4 cup unbleached organic all-purpose wheat flour
2 tablespoons hulled hemp seeds
3/4 teaspoon baking soda
1 pinch sea salt
1 teaspoon freshly-grated ginger
zest of 1 lemon (a micro-plane works best)
juice of 1 lemon
1/3 cup wildflower honey
5 tablespoons pastured butter, softened
1 pastured egg
coarse non-refined sugar

Stir together flour, hemp seeds, baking soda and salt.  In a separate bowl, beat the butter until fluffy.

Stir in the ginger, honey, egg, lemon zest and juice and mix until smooth.  Mix in the dry ingredients a third at a time. Cover and refrigerate 15 minutes.

Roll the chilled dough into the shape of a log, about 2 inches across. Cover and refrigerate another 15 minutes.

Slice the dough into 1/4-inch rounds and sprinkle with a little coarse, non-refined sugar.  Place cookies on a parchment paper-lined baking sheet and bake at 350 degrees until light golden-brown, about 10-12 minutes.