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Lemon Lupin Biscuits



  • 1 cup Lupin Flour
  • 250g canola margarine
  • 1 cup raw sugar
  • 1 cup wheatmeal or wholemeal flour
  • 1 cup self raising flour
  • Pinch of salt
  • Juice and zest half a large lemon
  • 1 tsp lemon essence



Cream margarine and sugar together, then add lemon juice, lemon zest and lemon essence. Mix the flours and salt together in a bowl, then slowly add to the margarine and sugar mixture etc to make a stiff dough.  If too dry add a small amount of milk. Let the mixture stand for a few minutes to soften the lupin flour if it is not finely ground. Turn out onto a floured board and roll to around 4mm thickness. Cut out with a pastry cutter and place on lined tray. Bake until golden brown at 175ºC. Allow to cool on wire rack then place in an airtight container.

Can  substitute a mashed banana for the lemon essence, juice and zest. Add 1 tsp of vanilla essence.