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Gluten Free Lemon Cookies

Name: Gluten Free Lemon Cookies
Prep time: 20 min
Cook time: 14 min
Cuisine: Mediterranean
Ingredients: 125 g butter, lactose-free; 125 g sugar; 1 egg (M); 1 egg yolk; 1 organic lemon; 250 g Mix it! Universal; 1/2 tsp xanthan gum; 100 g icing sugar; a little bit of lemon juice

50 people

1 hr 32 min - 1 hr 34 min

A pinch of zest and a squeeze of juice is all it takes to transform these gluten free cookies into little lemony luxuries.

You can positively taste the sunshine in these gorgeous gluten free lemon cookies. The soft and chewy biscuit is infused with a fresh and zingy flavour that will brighten up anyone’s day. And the sweet lemon glaze on top really is the icing on the cookie! From summer garden parties to wintry tea mornings, this gluten free lemon cookie recipe will be your secret weapon for lightening any occasion. The charm of these light bites is simply irresistible.

Cook

Preparation

in 20 minutes

Cooking

in 12-14 minutes

Cooling

in 1 hour

Temperature

170 °C

Whip the butter and sugar until the mixture is foamy, add the egg and yolk and work the mixture until it is smooth. Add the grated lemon rind.
Mix the flour with the xanthan, add to mixture and stir briefly. Let the dough sit in the refrigerator for an hour. The dough should be soft.
Now roll into balls the size of a walnut and place them on a baking sheet lined with oven parchment, at some distance from each other, because the biscuits will tend to widen.
Preheat the oven, then bake the biscuits at a temperature of 170° C (with both lower and upper elements) for 12-14 minutes, until the lower edge takes on a lovely amber colour. Mix powdered sugar with the lemon juice to create a glaze that is not too dense.
Sprinkle the still warm biscuits with the glaze and let them cool on the baking sheet. Store them in a tin.
Tip: Instead of lemons you can also use organic oranges.

Ingredients

125

butter, lactose-free

125

sugar

egg (M)

egg yolk

organic lemon

250

Mix it! Universal

1/2

tsp