Lemon Peel & Rosemary Cookies

Foreword

California is littered with lemon trees and rosemary bushes, and Sage Hen is no exception. This savory, crunchy cookie is for Mei, who prefers desserts to be less sweet.

This recipe makes around 20 cookies.

Ingredients

• 7g (~1 Tbsp) flaxseed meal
• 62g dark brown sugar
• 37g extra virgin olive oil
• ¼ tsp vanilla extract
• 11g lemon peel, minced
• 4g fresh rosemary, minced
• 78g (~½ cup) cornmeal
• 62g (~½ cup) all-purpose flour
• ¼ tsp baking soda
• ¼ tsp baking powder
• Pinch of salt
• Sea salt flakes

Directions

1. Preheat the oven to 350°F, using convection bake mode.
2. In a cup, add 40g (~2 ½ heaping Tbsp) of water to 7g of flaxseed meal. Allow to sit for 5 minutes to create a “flax egg”.
3. In a stand mixer, mix together the dark brown sugar and olive oil.
4. Add in the flax egg and vanilla and mix until well combined.
5. Mix in the lemon peel and rosemary.
6. In a separate bowl, mix the cornmeal, flour, baking soda, baking powder, and pinch of salt together.
7. Add the dry mixture to the wet ingredients in the stand mixer and mix well.
8. Scoop into 1 inch balls of dough and place onto a parchment paper lined AirBake cookie sheet. (If you don’t have AirBake, double up your cookie sheets.)
9. Flatten each ball as need to ~¼ inch and sprinkle with sea salt flakes.
10. Bake for 12 minutes, or until the edges begin to turn a darker shade.
11. Let the cookies cool slightly (~5 minutes), then move them to a wire rack to finish cooling.

Notes

This recipe uses slightly more water than a normal “flax egg” in order to keep a bit more moisture in the cookies.