Easy Cashew Lime Cookies
When it comes to Christmas cookies, I’m actually a traditionalist and minimalist. I usually only bake two, sometimes three types of cookies. I do experiment a bit every now and then, mainly because I would like to have “healthier” Christmas cookies sometimes. Here is a new and simple recipe for cookies. They are vegan and without refined sugar. Instead of cashew nuts you can use other nuts. I have tried my new motif dough roll for this dough. But it disappointed me a little bit, after baking the motives were only a little visible. Either such rolls are generally useless (on the advertising photos for such rolls you can usually only see raw biscuits – in the unbaked state you can see the motif better, of course) or this dough is not suitable for this. Maybe it is too soft. If you still want to work with a motif dough roll, you should definitely cool the cut out cookies again before baking.
Cashew Lime Cookies: vegan and without refined sugar
For approx. 2 baking trays
- 1 organic lime
- 200 g spelt flour
- 50 g ground cashew nuts (or other nuts)
- ½ tsp salt
- 100 ml native coconut oil (room temperature)
- 100 ml maple syrup
Grate the zest of the lime and mix well with the other ingredients using a blender or a food processor. Form the dough into a ball with your hands, press it slightly flat and place it in a covered bowl in the fridge for at least 1 hour.
Preheat the oven to 180 degrees. Roll out the dough on a lightly floured work surface with a rolling pin to a thickness of about 0.7 mm. This works well if you put baking paper between the rolling pin and the dough. If you have a dough roller with a pattern, you can roll the dough on the already rolled out dough firmly and slowly over it. Then cut out shapes with biscuit cutters and place them on a baking tray covered with baking paper. In order to keep the pattern and the cookies in good condition during baking, it would be good to cool the whole tray for a while. Either put it in the freezer for 10 minutes (if there is room) or take it out on the balcony or windowsill.
Shape the leftover dough into a ball, put it in the fridge again if necessary, then roll it out and cut out cookies – until the whole dough is processed.
Bake the cookies for 8 – 10 minutes until they are lightly browned at the sides. After baking, carefully lift them from the baking tray onto a cake rack to cool.
Of course you can decorate these cookies, e.g. with some chocolate coating and some chopped cashews (or other nuts). But I like them just like that.