Eggless Quinoa Lemon and Pistachio cookies

Hi everyone! How’s everyone been? I’ve been great, and for the past few day’s I’ve been getting back into writing out my recipes and working on my blog. On the last Sunday of March, which was the 29^th at 1am the clocks went forward one hour. In England this means, it’s the beginning of summer, which means we have more light in the evening Yay! Ah but the thought of summer brings joy, I am one of the happiest people today. I do enjoy winter, it has its own beauty, and sadly the only boring part of winter is the darkness that arrives too early. I hate to photograph my foods as I cook most of the time at night. Night photography with no special equipment and not having any perfect spots for my photo shoots becomes a tedious job… not that I am a pro in photography but natural light is a plus point. When it is not available I lose interest, compiled with all these natural disasters and my lack of knowledge using my camera to its full extent is a long road to tread, one such example is the photos of my cookies which I have published here.

Anyway let’s not go too much into my photography adventures. Summer is around the corner, I love the sunshine and the beautiful gardens I see where ever I go.  Britain looks glorious love the gardens, the nature, the greenery, beautiful flowers and most importantly the people become bright and smiling.  Hmm.., I can go on and on.  Sometimes when we are lucky in this part of the world the beautiful early morning rays of the sun peeping through my window curtain makes me bake something, makes me feel I want to create something. Play around with the ingredients in my pantry.

When my kids are around I feel very energetic and crave to cook and bake something different (they are here now again for their Easter Holidays). I need somebody to taste, be a critique and tell me if I can blog my recipe with confidence. Now I keep giving my bakes to friends who would tell me what they think, I have got a few bakes I will be posting approved by my family and friends, I don’t know how you like it as I have played with different flours and it might not be everybody’s cup of tea, it will be a taste acquired.

To tell you the truth, I have been going through a bloggers block, somehow I keep postponing to write anything. Today I decided if I don’t do it I will never do, I will keep piling up my photos and they will never see the light of the day, I mean literally. Also, I have few followers and subscribers who like my style and I don’t want to disappoint themJ.

These cookies I made for my eldest she loves citrus flavour and pistachios, first time when I made these my kids who live away from home said they needed something to munch on when they are studying late in the night! And took everything away, kind off my eldest she packed them away saying that mum will anyway bake again. I baked a few different cookies for them, I will post the others soon.  So, I had to bake for my eldest again and this time I took some photos, I even shared these cookies with my neighbours and friends they all said it was lovely. Now my friends have also come to know I don’t use plain flour and I think they have started liking the taste or should I say they are getting used to the taste 🙂 and enjoy my bakes.

Recipe Source: Jayasri
Cuisine : International
Prep time : 10 minutes
cook time : 15 minutes
Yields : 20 to 25

Ingredients:
100 grams Rice flour
75 grams Quinoa Flour
75 grams Pistachio powdered
40 grams Plain flour
75 grams Butter
1 Lime zest
Juice of 1 Lime
3/4 th tsp Baking powder
1/4 tsp Baking soda
200 grams Sugar
A pinch of salt
1 Egg (optional / if you want to make it eggless omit egg from the recipe)
1/3 cup chopped pistachio kernels for decorating

Method:

Preheat the over to 350 F (175 degrees)
Line 2 baking trays with parchment paper
First mix all the flours together with salt, Pistachio powder, Baking powder and Baking soda, sift 2 to 3 times well enough and set aside in a bowl.
Take sugar and butter and cream them well together, If using Egg after creaming butter and sugar add Egg at this stage and beat well together add the grated zest of Lime and also Juice of 1 Lime as well.
Now add the mixed flours into these creamed batter, mix well together no need to over beat, blend everything well enough it comes into a dough like consistency.
Roll little balls in your hand and place them a little away from each other
Press the balls slightly and brush them with milk or water then top them with chopped pistachios and press them a little so they get stuck to the cookie dough.
Bake these cookies for 15 minutes max
once done take them out, slide the next tray for baking, meanwhile once it is cooled store them in an airtight container and stays for a week

Print Pin

5 from 1 vote

Eggless Quinoa Lemon and Pistachio cookies

These cookies are not too sweet, but delicious with lemony and pistachio flavoured

Course snacks

Cuisine International

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 20 to 25

Author Jayasri

Ingredients

• 100 grams Rice flour
• 75 grams Quinoa Flour
• 75 grams Pistachio powdered
• 40 grams Plain flour
• 75 grams Butter
• 1 Lime zest
• Juice of 1 Lime
• 3/4 th tsp Baking powder
• 1/4 tsp Baking soda
• 200 grams Sugar
• A pinch of salt
• 1 Egg optional / if you want to make it eggless omit egg from the recipe
• 1/3 cup chopped pistachio kernels for decorating

Instructions

• Preheat the over to 350 F (175 degrees)
• Line 2 baking trays with parchment paper
• First mix all the flours together with salt, Pistachio powder, Baking powder and Baking soda, sift 2 to 3 times well enough and set aside in a bowl.
• Take sugar and butter and cream them well together, If using Egg after creaming butter and sugar add Egg at this stage and beat well together add the grated zest of Lime and also Juice of 1 Lime as well.
• Now add the mixed flours into these creamed batter, mix well together no need to over beat, blend everything well enough it comes into a dough like consistency.
• Roll little balls in your hand and place them a little away from each other
• Press the balls slightly and brush them with milk or water then top them with chopped pistachios and press them a little so they get stuck to the cookie dough.
• Bake these cookies for 15 minutes max
• once done take them out, slide the next tray for baking, meanwhile once it is cooled store them in an airtight container and stays for a week

Notes

These cookies can be made with just plain flour but don't forget to add powdered pistachio
Substitute butter with oil or coconut oil but will have a coconut flavour for a vegan variation.

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