Gluten Free Lemon & Poppyseed Cookies
These cookies are really tasty, they have a really great texture. While I do use real butter and sugar in these, there is less in them than your average cookies so they are a little healthier.
130g Rice Flour
30g Corn starch
½ tsp salt
¼ tsp xanthan gum
1 tsp vanilla
10g lemon juice (around half a squeezed lemon)
1 tsp poppyseed
Add the softened butter (it might need 5 seconds in the microwave) & sugar to a bowl and blend together with a spatula. Pop in the vanilla and lemon juice.
Measure out the rice flour and cornstarch into a separate bowl and mix in the salt, xanthan gum + poppyseed
Add in the butter mix into the flour bowl to form a dough ball
Leave in the fridge for 30 mins (this will firm up the cookies and solidify them and stop them spreading too much when baked. And helps concentrate the flavours.)
Spread some flour onto a work surface and Take out and roll out the dough with a rolling pin. Cut into desired shape.
Place some parchment paper on a baking tray and place the cookies.
Preheat oven to 160° c / 320° f and bake for 10-15mins (or until they start turning slightly golden)