It’s been ages that I wanted to try this sweet mix of lemon and rosemary. And it goes so well together! They are like mini delicious fluffy cakes!
Positive: Soft and fluffy. Delicate fragrance. The light rosemary fragrance combine perfectly with the lemon taste.
Negative: It’s better if you eat them the same day that you bake them, but it shouldn’t be a problem!
- 1 big lemon
- 1 egg
- 1 teaspoon baking powder
In your pantry:
- 200 g flour
- 80 g honey
- 1 tablespoon rosemary
- 6 cl evo oil
- 1 pinch of salt
Grate lemon zest and squeeze juice.
Preheat oven to 180°C.
Combine lemon juice, zest, honey, oil and egg.
Add gently flour while stirring. Don’t worry about lumps, they will go away stirring (even with a tablespoon). Then add the remaining ingredients and combine.
Drop a spoon of the mixture on a baking tray covered with parchment and repeat until baking tray is full. Keep in mind to leave enough space between the cookies.
Bake for about 10 minutes. Take them out before the edges turn golden.
My advice: If you can, try to use fresh herbs, I would suggest either rosemary, thyme or basil.