Makes 32 2 tbsp brown/golden linseeds 5 tbsp water 250g plain flour 160g coconut oil 75g desiccated coconut 125g caster sugar Zest of 1 lemon A pinch of salt 2 tsp vanilla extract A few tbsp raspberry jam Preheat the oven to 180C/350F/gas mark 4 and line a couple of baking trays with baking parchment. Grind the linseeds in a coffee grinder or food processor until they are reduced to a rough powder. It doesn’t matter if there are a few flecks of husk left. Stir the ground linseeds together with the water and leave to sit for 10-15 minutes, until the liquid is thickened and taken on a slightly gelatinous feel. This property of the linseeds will help to bind the biscuits in much the same way as egg usually would. In a mixing bowl, rub the waxy coconut oil into the flour using your fingertips until no visible pieces of fat remain. You’ll need to work quickly and lightly to avoid melting the oil with the warmth of your hands. Stir in the desiccated coconut, caster sugar, lemon zest and salt. Whisk the vanilla extract into the linseed mixture then add this to the dry ingredients. Cut through the mixture repeatedly using a small knife to help incorporate the liquid, then use a fork to finishing combining, mashing the dough until it forms a smooth mass. The dough should be moist enough to hold in a ball when you squeeze a portion of it in your palm, but not so wet that it’s sticky. Add a drop more water or flour accordingly if necessary. Divide the dough into 32 small balls, arrange these across the prepared baking trays then press firmly down into the centre of each piece of dough with your thumb to create a well in the centres. Put a little blob of jam in each indent – no more than ½ tsp for this size of cookie – and transfer to the oven to bake for 15-17 minutes. When they’re ready, the cookies should be golden brown on their bases and beginning to firm on top – they’ll continue to set as they cool.