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.

12 thoughts on “Lemon Snaps

  1. I don’t know why I do it….but when I’m wantin something sweet, I visit your site and darn if you don’t get my tummy rumbling! Dang those look so good. 😀

  2. MMMM, I just bought a case of lemons from localharvest.org so I’m looking for recipes. Just finished a jar of presered lemons and I’m on the hunt for more. These should fit the bill for a delicious lemony treat.

  3. Just finished making these, Ren… They’re really good! Mine did not puff up like yours – kind of spread out. But I don’t care, really, because they taste great! For the flour, I used entirely sprouted spelt flour. The only other thing I changed was using coconut oil instead of butter. Then I frosted them with my coconut cream frosting (to which I added lemon juice). Divine! Thanks for sharing a great recipe!

    • The degree to which a cookie spreads out in the oven is a factor of the ratio of fat-to-flour, and the amount of rise is of course a function of the carbon dioxide bubbles produced by combining the baking soda and lemon juice.

      I intentionally used less butter than normal so that the only way for the dough to go was up 🙂

      Love the coconut frosting idea!

      • Fascinating! My fat-to-flour ratio was heavier on the flour side than your recipe. I used 1-1/4 cups total of spelt flour. Or I wonder if coconut oil behaves differently from butter? Anyway, we really enjoyed the cookies. Too bad we don’t have any left… Must make more! 🙂

        • I think that the ratio of fat to flour is the main thing, then there is some additional difference among the various fats. All that really matters is that you enjoy them 🙂

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