Recipe: Little Cooks - Lemon Biscuits

Pandemic parenting can be tough – we hear you! Not everybody is Blue Peter badge qualified to organise daily craft, science and cookery activities, and those who are don’t necessarily have the patience or motivation to roll their sleeves up after a hard day at the coalface of remote working and homeschooling. Fear not, Little Cooks Co are here to assist with their monthly subscription-based recipe kit. The 100 per cent recyclable box is packed with all the natural and healthy dry ingredients required for a delicious and nutritious recipe designed to be baked at home by kids. And every box bought pays for a vulnerable school child in the UK to receive a healthy breakfast through a partnership with the charity Magic Breakfast. Designed by a nutritionist, the delicious, healthy recipes use whole, natural, organic ingredients – expect the likes of the delicious lemon biscuits in the recipe below (which, incidentally, would make the perfect handmade Mother’s Day treat, ahem). That’s what you call a parenting win.


120g brown rice flour | 80g almond flour | 3g cinnamon | 2g ginger | 2g bicarbonate of soda |1 egg | 90g butter/coconut oil (60g + 30g) | 120g honey (90g + 30g) | 1 and a half lemons | 3g sunflower seeds | 50g cashew nuts | 1 tsp vanilla essence | 5g dried marigold flowers |
3g turmeric 


  1. Preheat the oven to 170c (180c non fan assisted/gas mark 4).
  2. Sieve the brown rice flour, almond flour, turmeric, cinnamon, ginger and bicarbonate of soda into a large mixing bowl, mix it together and make a hole in the middle ready for the wet ingredients.
  3. Whisk the egg and pour it into the hole you made in the dry ingredients.
  4. Melt 60g butter or coconut oil and add it to the dry ingredients with 90g honey.
  5. Carefully grate the skin of your lemons and add it to the bowl of ingredients. Then add the sunflower seeds and stir thoroughly.
  6. Use a spoon or your hand to make 15-20 small balls with the mix and pop them on a baking tray lined with parchment. Slightly flatten them and make sure they aren’t touching because they expand when they cook! Bake for 15 mins until slightly golden.
  7. While they are cooking, make your icing by whizzing the cashews in a blender until they are the consistency of flour, with no lumps.
  8. Melt 30g butter or coconut oil and mix it with the cashew flour, 30g honey, 20 ml lemon juice and 1 tsp vanilla essence in a small bowl and then pop it in the fridge to thicken (10-15 mins).
  9. Next, carefully remove the yellow petals from your dried flowers and place into a small bowl, making sure no green stems remain.
  10. When your biscuits are ready, allow them to cool fully before spreading 1 tsp of icing onto each and then decorating with your petals. Store in the fridge for up to 5 days.

Little Cooks Co recipe kits are priced at £12.99 a month. For details and to order, see