Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 553 kcal | 157 kcal |
| Protein | 11.1 g | 3.2 g |
| Fat | 42.6 g | 12.1 g |
| saturated | 22.5 g | 6.4 g |
| Carbohydrate | 31.8 g | 9 g |
| sugars | 19.5 g | 5.5 g |
| Fibre | 7.6 g | 2.1 g |
| Sodium | 20 mg | 6 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 5/8 cup lemon zest
- 270 g lemon juice (about 3 medium)
- 1 1/4 to 2 3/4 teaspoons lemon extract
- 5 1/4 cups cashews
- 5 1/4 cups shredded coconut, unsweetened (or shredded mature fresh coconut)
- 5/8 cup agave syrup
Instructions
- Zest the lemons before you juice them. A squeezed half is impossible to hold against a grater, and the zest carries oils that the juice does not.
- Blend the cashews on their own until they turn from crumb to paste. That paste is what holds the cookie together; adding the liquid first leaves gritty nut pieces suspended in lemon.
- Pour in the juice, zest, extract and agave and blend again, then fold the coconut through by hand. Coconut put through the blender disappears into the paste and the chew goes with it.
- Start with the smaller measure of extract and taste before you commit. Lemon extract is far stronger than juice and a heavy hand makes these taste of cleaning product.
- Shape the dough into rounds no thicker than your little finger and set them on mesh. A tall cookie stays wet in the middle however long the run is.
- Dehydrate at 43 °C for 9 hours, turning the cookies at the halfway mark once they are firm enough to lift without stretching.
- They are done when the surface has firmed into a dry skin while the centre still yields to a press, like a soft macaroon. Cool one for a minute before judging it — warm dough always reads softer than it is.
- These keep four days in a tin on the bench and a fortnight in the fridge. The centre is moist by design, so a sealed jar in a warm kitchen is the one place they will spoil.
