Soft lemon cookies

Soft lemon cookies


Want a fresh lemon? How about a cookie with a fresh lemon? Impossible to resist!


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


  • 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.