a. In a medium microwave safe bowl melt the butter.

b. In a separate bowl combine all the dry ingredients together.

a. Add the eggs and vanilla extract to the butter, give them a whisk just until combined.

a. Add the lemon zest and dry ingredients into the wet stirring with a spoon just until combined.

a. Cover the bowl and transfer it to the fridge allowing the dough to rest for at least one hour. During this time the batter will thicken as the butter cools and the flour mixture will begin taking on the moisture from the dough, making the dough a lot more firm.

a. Once the dough has rested begin heating the oven to 375F (190C).

b. Using a spoon begin dropping small Loonie sized balls of dough on to a parchment lined baking sheet. You want to leave quite a bit of space between the cookies as they will spread quite a bit. Aim for 6 cookies per tray.

a. Place the tray into the oven and allow the cookies to bake for 8-12 minutes, until the edges are golden and the centers are starting to dry.

b. Remove the cookies from the oven and transfer them to a wire rack to cool while you scoop more cookies to place in the oven.

c. Continue baking until all the dough is used or bake as many cookies as you need and store the dough in an airtight container in the fridge for up to 4 days. This allows you to bake fresh cookies any day of the week.

Gluten-Free Flour

Yield: 4 cups of gluten free flour mix
Active Prep Time: 5 minutes

Chefs Tip

• If you’re allergic to nuts or worried about nut allergies, replace the ground almonds with an equal amount of chick pea flour.

How to prepare

1. In a large bowl sift together the flours and starches.

2. Add the ground flax seed to the mixture and whisk together for about 2 to 3 minutes to ensure that the mix is evenly blended.

3. Use right away or transfer to an airtight container for up to 4 weeks in a dark, dry room-temperature space.