I haven’t baked any cookies for a while. In summer it’s always challenging to make cookies in a steaming, hot kitchen, especially when you drop the dough while preheating the oven! Though lately I suddenly had the urge to eat some cookies so I could enjoy my flower fruity tea properly, I decided to make a healthier, lighter summer cookies.
I prefer to use spoons instead of my hands and I think my skill with spoons must have improved; I can make perfect round balls with two spoons now, which I usually only managed with my hands. :D So in the end it didn’t take that much time to make all those cookies, so I soon ended up having my proper afternoon tea!
Health Index: 3/5 (2 to 3 times a week)
Kitchen Gadgets: Oven
Serves: 32 cookies
1½ cups wholewheat pastry flour
¼ cup wheat germ
2 tbsp cornmeal
1 tbsp corn starch
½ tsp baking powder
pinch of sea salt
⅓ cup vegan butter
½ cup sugar
¼ cup papaya juice
½ tsp vanilla extract
5 tbsp lime zest (2 tbsp for ingredients, 3 tbsp for topping)
1. Preheat the oven to 175°C (350°F).
2. Sift the flour, corn meal, corn starch, baking powder and salt and set aside. The wheat germ comes in flakes so it is unlikely to go through the sieve, so just add it to the sifted, dry ingredients.
3. In another bowl cream the vegan butter and sugar. Then add papaya juice, vanilla extract, mix well, then stir in 2 tbsp lime zest.
4. Add the dry ingredients to the wet gradually and mix to form a moist dough.
5. Use two small spoons to form round balls, 1 tbsp dough per ball, drop on the baking sheet, about 5 cm apart from each other. Use the back of the spoon to flatten the cookie, add some zest on the top.
6. Bake for 12 minutes, cool on a wire rack and have your afternoon tea.