Name: Lemon And Caramel Cookies
Yield: 4 servings
Ingredients: 6 servings; 1/2 cup plain yogurt; 5 1/4 tablespoons melted butter; 1 lemon zest and juice; 11/16 cup brown sugar; 2 large eggs; 1 1/4 cups plain flour; 1/2 teaspoon baking soda; salt; 2 tablespoons agave or honey

Servings: persons

6 servings
1/2 cup plain yogurt
5 1/4 tablespoons melted butter
1 lemon zest and juice
11/16 cup brown sugar
2 large eggs
1 1/4 cups plain flour
1/2 teaspoon baking soda
salt
2 tablespoons agave or honey

1
Preheat oven to 170 degrees Celsius.
2
Mix well the yogurt, butter, and lemon zest.
3
Add the sugar, and mix again.
4
Add the eggs one by one, stirring constantly.
5
Sift the flour with the baking soda and the salt, and add to the previous mixture.
6
Grease the muffin pan, pour in the dough, and bake for 30 minutes.
7
Let cool completely, and start making the caramel.
8
In a small saucepan, add the lemon juice with agave or honey, and bring to boil. Lower heat, and allow to thicken to jelly-like consistency.
9
Pour the hot caramel on top of the muffins, so that seeps inside of each muffin.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Lemon And Caramel Cookies

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