It’s finally summer here in the Pacific Northwest, and my garden’s lavender has started to blossom. Summer is also the season of lemons, and lemons pair well with my favorite spice, Cardamom. That is how this Biscochito cookie recipe began.
Biscochitos are crisp butter cookies normally made with cinnamon and anise and are well known in New Mexico. They are traditionally cut into stars, moons, and other shapes, but in creating this recipe to be gluten-free, I kept them as simple circles. Feel free to create shapes on your own if you feel the need, or replace the gluten-free flour blend with all-purpose flour and coconut oil for butter. This is a versatile cookie with options to fit everyone’s taste.
Adding herbs fresh from the garden is a great way to connect with plant medicine and eat the food you have grown. Subtly connecting to the land through food.
1 1/2c gluten-free flour blend or regular white flour
2/3c coconut sugar
1/2c coconut oil or butter
1 egg or flax egg
1/2 tbsp organic culinary lavender
1/2 tsp cardamom
1 tbsp lemon, zest
1 tbsp lemon juice
1 tsp aluminum-free baking powder
1/4 tsp salt
1. Preheat oven to 375F/190C
2. Combine flour, sugar, cardamom, lavender, baking powder, and salt in a bowl.
3. In a separate bowl, combine coconut oil or butter, egg, lemon zest, and juice.
4. Add wet ingredients to dry, and form a large ball.
5. Place the ball of dough in the refrigerator for 15 minutes for ingredients and flavors to set.
6. From the large ball of dough, form 12 smaller balls and press them onto a parchment paper-lined baking sheet forming thin flat cookies.
7. Bake for 12-14 minutes.
After baking, allow cookies to cool before eating.
Makes 12 small cookies.