Happy Tuesday everyone!
Before I give you the coveted Lemon Grissini Cookie Recipe, I’d like to mention that friend, blogger and all-around super-hero mum Libby* of The Allergic Kid is giving away a copy of Food Allergies and Me. I know many of my readers are in regular contact with children who have severe to life-threatening food allergies, and this book by Juniper Skinner is for them. Food Allergies and Me describes safe ways for kids to react to and live with their allergies, so go visit The Allergic Kid and throw your name in the “comment box hat” for your chance to win a copy.
déjà vu?
Despite accidentally posting rather than saving my first draft (holy typos Batman!) the first installment of Les Vendredis Francophones was a huge success! So funny how the most popular posts are often those with the least comments, don’t you think? I know it’s taken me a while to get this translation up, but believe me, these are more than worth the wait.
These cookies are by far one of our favourites – they are Monsieur F’s absolute favourite. Perhaps it’s thanks to their simplicity? Just lovely lemon and a hint of sweet. The Italian word grissini describes what is commonly known in North America as the humble bread stick (or so says Wiki). It’s true here in France, and gressin describes a little cigar or, well, bread stick-type shape. This recipe has been translated from Italian to French (now to English), has been veganised and revised, but has held up just fine!
Quick, easy and perfect, you’ll be making these time and again…
Lemon Grissini Cookies
For about 20 grissinis
350 g AP flour
11 g baking powder
140 g sugar
110 g dairy-free butter
2 teaspoons Ener-G (enough to replace 2 eggs)
3 tablespoons lemon juice
2 tablespoons water
the zest of one lemon
1 tablespoon cornstarch
1) Pre-heat your oven to 180°c and line two baking sheets with parchment paper or silplats.
2) Sift the flour and baking powder in a large bowl. Mix the other ingredients in a bowl until the mixture is smooth, then add this mixture to the flour, and continue mixing until the batter becomes smooth (it’ll stay together if you pinch it, even if it’s still a little crumbly).
3) Lightly flour your hands, then form small cigar-shaped cookies, about 12 cm long (if it’s a little warm in your kitchen and your dough is sticky, just put it in the fridge for about 15 minutes). Bake them for about 10 to 13 minutes or until they are firm to the touch, turning the baking sheet half-way through baking time. Let them cool 5 minutes on the baking sheet before gently transferring to a cooling rack.
4) Once they have cooled you can decorate with the optional lemon icing.
Lemon Icing
100 g powdered sugar
lemon juice
Using a fork, ix the sifted powdered sugar with the lemon juice, adding one tablespoon at a time until you’ve reached a “drizzle-friendly” consistency. Drizzle the grissini with icing and allow the icing to set. If you dare.
*Why does Libby get super-hero status in my book? Her sweet son has life-threatening food allergies. Just let those words sink in, kids : life-threatening. All parents fear the dangers that lurk around the paths their children take daily to school, to play, daycare and sleep-overs, but with grace, courage and humor Libby shares her trials and triumphs with other “allergy moms” (and dads), almost making it look easy. I say, chapeau.
Musings From The Fishbowl 