The EGGLESS LEMON AND RAISIN COOKIES, delicate, fragrant and perfect for any time of day, are a light indulgence full of flavor. The fresh scent of lemon combines with the natural sweetness of raisins, delivering a simple yet irresistible balance of tastes.
Made with a few genuine ingredients and without the use of eggs or butter, they are ideal for those looking for a lighter baked treat without giving up on deliciousness.
Great to enjoy with a cup of tea, for breakfast or as a sweet afternoon break, they stay crisp for several days. A homemade, fragrant cookie that smells like home.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 32 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 57.73 (Kcal)
- Carbohydrates 9.61 (g) of which sugars 4.27 (g)
- Proteins 0.91 (g)
- Fat 2.03 (g) of which saturated 0.25 (g)of which unsaturated 1.64 (g)
- Fibers 0.21 (g)
- Sodium 0.39 (mg)
Indicative values for a portion of 14 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/4 cup sunflower oil
- 1/3 cup milk (at room temperature)
- 1 lemon (zest of an untreated (unwaxed) lemon)
- 5 tbsp sugar
- 1 tsp baking powder
- 2 cups all-purpose flour
- 1/4 cup raisins
- 3 tbsp sugar (for rolling)
Tools
- 1 Bowl
- 1 Whisk
- 1 Sieve
- 1 Small bowl
- 1 Baking sheet
- Parchment paper
Steps
In a bowl place the milk, oil, sugar, lemon zest and the sifted baking powder. Mix everything well with a whisk and add the sifted flour.
Incorporate the flour well into the liquids. Add the raisins (not soaked) and fold them into the mixture.
Transfer the dough to a work surface, lightly floured if needed, and work it for a few minutes until smooth and homogeneous.Divide the dough into pieces and shape them into small logs about 3/8 in (1 cm) thick. From these, cut sticks about 2 in (5 cm) long.
Roll them in the sugar and place them on a baking sheet lined with parchment paper, spaced apart.Bake in a preheated conventional oven at 356°F for 20 minutes.
Once baked and lightly golden, remove the lemon and raisin eggless cookies from the oven and let them cool completely.
Storage
Store them in a tin box or in an airtight container. They remain fresh for 7–10 days when kept away from humidity and heat.
Tip
If the environment is very humid, you can add a piece of paper towel inside the container to absorb excess moisture and keep them crunchy for longer.
