Lemon and quark cookies with spelt and honey

Lemon and quark cookies made with spelt flour, low-fat quark and olive oil, with honey and lots of lemon zest, rolled in coconut sugar. Soft, family-friendly snacks, 165 kcal per three cookies.

At a glance

• Serves 12
• Prep time: 30 min
• Cooking time: 26 min
• Total time: 56 min
• Calories: 165 kcal per serving
• Protein: 5 g
• Fat: 6 g
• Carbs: 24 g

Ingredients

• 2 unwaxed lemons
• 150g low-fat quark
• 60ml olive oil
• 80g honey
• 1 egg
• 250g spelt flour
• 50g coconut sugar
• 1 tsp baking powder
• 1 pinch of salt

Method

You’ll need: oven · grater

1. Grate the zest of both lemons and squeeze one lemon.
2. Stir the low-fat quark, olive oil, honey, egg, lemon zest and lemon juice until smooth.
3. Mix the spelt flour, baking powder and salt, add them, knead everything into a soft dough and chill it for 20 minutes.
4. Preheat the oven to 180 °C (160 °C fan). Shape 36 balls, roll them in the coconut sugar and place them on two baking trays lined with baking paper.
5. Bake the cookies one tray at a time at 180 °C for 11 to 13 minutes each, until golden brown underneath and still pale on top.
6. Leave them to cool on a wire rack for 15 minutes.

Good to know

Quark cookies are as soft as little cakes and quick to make, with no rolling out at all. Two lemons make them fresh – a nice change among all the spiced cookies. You'll hardly taste a mild olive oil.

Swaps

Low-fat quark → skyr. Olive oil → melted butter. Lemons → oranges. Spelt flour → plain flour.

Cooking tips

Use unwaxed lemons, as the zest goes into the dough. With damp hands, the balls won't stick.

Storage

Keeps for 1 week in a tin, and they stay soft.

Allergens

Contains gluten (spelt), milk (quark) and egg; no nuts. Because of the honey, not suitable for children under 1 year old.