How to cook
Pour the wholemeal flour into a blender or grinder and add the strips lemon peel to it, which is well peeled, so that there are no white parts on it.
Grind them together for a few seconds. This way it turns out much better - the flour becomes finer, it becomes airy and the citrus peel aromas are more intense.
Add, the baking powder first and stir, then add the lightly beaten egg yolks, oil, milk, a pinch of salt and honey.
You can knead the dough by hand or blend it in the blender for a few seconds and it will be ready. If it's too thin, add more flour.
Form the dough into a ball, wrap it with cling film and refrigerate it for 15 minutes.
Roll it out into about a 0.16″ (4 mm) thick crust between two layers of baking paper. Cut out the cookies with the molds you have and arrange them at a short distance in two trays lined with baking paper.
Bake the wholemeal cookies at 320°F (160 degrees) in a preheated oven for 18-20 minutes or until they're fully baked.
These wholemeal biscuits with honey and milk are much lighter and dietary, that's why they do not turn out very sweet with this amount of honey, but they are very pleasant. If you still want more sweetness, increase the amount of honey or add sugar.