Lemon cookies without sugar

Ingredients for 1 servings:

• 200 g soft dates
• 1 egg(s)
• 300 g flour
• 1 organic lemon(s), zest
• 150 g butter, cold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

only with the sweetness of dates, suitable for Baby Led Weaning (BLW)

Finely chop the dates and egg in a food processor. This will also make the egg creamy. Now add the flour, lemon zest, and cold butter, cut into small pieces, and knead until a lump forms. (I also use the knife I used to chop the dates for this.) Place the dough in a freezer bag, flatten it (about 3 cm), and let it rest in the refrigerator. Flattening it helps the dough cool faster and more evenly. Preheat the oven to 160°C (top/bottom heat) and line two baking sheets with parchment paper. Roll out the dough to about 1 cm thick (if you like, you can of course roll the cookies thinner, which will make them crispier) and shape them. Place the raw cookies on the parchment paper. Bake in the hot oven for 10 minutes. The cookies will still be a little raw in the center after 10 minutes, but they will expand slightly as they cool. This will make the cookies nice and soft. Tips: If you like, you can refine the cookies with a pinch of ginger powder. The cookies are also delicious in stick form with a dip made from Greek yogurt with honey (honey is not suitable for babies) or fruit puree.