Lemon-Nutmeg Shortbreads

Just crisp enough to be light, just chewy enough to be satisfying, with just a hint of lemon flavor to keep them sparklingly delicious.  

Makes 24-30 cookies

Ingredient List: 

1 ½ cup sprouted whole wheat flour or whole wheat pastry flour
½ cup semolina flour
pinch sea salt
2 ½ tablespoons arrowroot
¼ teaspoon nutmeg
pinch ground cinnamon
pinch sea salt
½ cup avocado oil
1/3 cup brown rice syrup
1 teaspoon pure vanilla extract
grated zest of 1 lemon

Step By Step Instructions: 

Preheat oven to 350o and line a baking sheet with parchment.

Whisk together flour, semolina, arrowroot, nutmeg, cinnamon and salt in a mixing bowl. Mix in oil, rice syrup, vanilla and lemon zest into the flour mixture, and mix until dough begins to come together.

Turn dough out onto parchment paper, gather into a ball and flatten into a disk with your hands. Cover with a second sheet of parchment paper and roll dough into a rectangle, ¼-inch thick.  Using a sharp knife, slice the dough into 2-inch squares. Carefully transfer cookies onto lined sheet and bake until firm to the touch and just beginning to color at the edges, 14-16 minutes. Remove from oven and transfer to a wire cooling rack.  

Cook’s Tip:  For added richness, cook ½ cup brown rice syrup until it foams and drizzle over cooled cookies.