Preparation time 20 minutes, Cooking time 12–15 minutes
125 ml (4 fl oz) oil
4 tablespoons soya yogurt
125 g (4 oz) light muscovado sugar
165 g (5½ oz) gluten-free plain flour
75 g (3 oz) gluten-free rolled oats
40 g (1½ oz) millet flakes
40 g (1½ oz) desiccated coconut, plus 1 tablespoon for dusting
Mix together the olive oil, yogurt, juice of 1 lemon and grated rind of 2 lemons in a bowl. In a separate bowl, mix together the sugar, flour, oats, millet and coconut.
Stir the wet ingredients into the dry ingredients and mix to form a soft dough.
Roll the dough into 20 balls, then place on a baking sheet and press down gently. Sprinkle the cookies with the remaining desiccated coconut and the grated rind of 1 lemon.
Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 12–15 minutes until golden. Leave to cool on the sheet for a few minutes, then transfer to a wire rack and leave to cool completely. Store in an airtight container and eat within 2–3 days.
For lemon posset, mix together 400 g (13 oz) fat-free Greek yogurt, 1 tablespoon icing sugar, the grated rind of 3 lemons and 2 teaspoons lemon juice in a bowl. Spoon into 4 small glasses or bowls and chill for at least 1 hour. Sprinkle 1 tablespoon desiccated coconut over the possets, then serve each with 1 Iemon cookie. Calories per serving 238