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Lemon and Poppy Cookies Coated in Vegan White Chocolate

Crispy lemon-poppy cookies, coated in vegan white chocolate; Addictive, easy to make, perfect with coffee (or tea)
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Ingredients
 
 

Cookies

  • 1⅓ cup white spelt flour
  • 100 grams vegan butter
  • ½ cup sugar
  • 1 Tbsp vegan almond butter
  • 1 Tbsp poppy seeds chia seeds, or a mixture of both
  • 1 tsp lemon zest
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp water
  • ⅛ tsp baking soda
  • pinch salt

White Chocolate Coating

  • 100 gram vegan white chocolate chips
  • 1/2 Tbsp coconut oil
  • pinch salt

Instructions
 

Cookies

  • Cut the cold butter into cubes, place the butter and the rest of the dough ingredients in a food processor with the plastic blade, and process until a dough is formed. If necessary, add water gradually.
  • Place the dough on a work surface; Knead for about two minutes; Form a 'sausage' about 22 cm long (8.66 inches); wrap in cling film or baking paper and refrigerate for about an hour until the dough is very cold.
  • preheat the oven 190 degrees Celsius (375 F).
  • Slice into 4-5 mm thick slices - it is essential to work with very cold dough.
  • Place the cookies on a baking tray; no need to grease the pan or line it with baking paper; Make sure to keep a distance of about 3 cm (about 1 inch) between the cookies because they will expand. If you bake the cookies in a standard oven pan - you will probably need two pans.
  • Place in the center of the oven and bake for 10-12 minutes just until golden. If, after 10 minutes, a wonderful lemon scent spreads in the room - it's time to remove the cookies from the oven! It is essential to make sure that the cookies do not turn brown - although they will be delicious, they will lose their lemon flavor; Allow the cookies to cool completely before dipping them in the chocolate coating.
  • Dip about 1/3 of the cookie into the chocolate coating, gently shake off the excess and place the cookie on a wire rack so that the part with the chocolate protrudes (see photo); Leave the cookies on the grid until the white chocolate hardens.
  • Store the cookies in an airtight container out of sight and hope they will last at least one day :)

Vegan White Chocolate

  • Put chocolate chips, coconut oil, and salt in a microwave bowl with a lid. Cook at 50% -60% power for about a minute; Remove and mix; Return for another half-minute - minute until the chocolate melts. Instead of a microwave, you can melt the chocolate on a double boiler.

Notes

  • Instead of white chocolate, you can use dark chocolate - in this case, add one tablespoon of coconut oil (instead of half a tablespoon).If the chocolate coating has hardened - you can return it to the microwave (or double boiler) for a few seconds until it melts - remove and mix.
  • The cookies are addictive even without the chocolate coating.
  • The recipe is based on a recipe from Ruth Sirkis' book "Cookies and Sweets."
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