Gluten Free Lemon Crinkle Cookies

Name: Gluten Free Lemon Crinkle Cookies
Ingredients: 150 g (¾ cup) caster/superfine or granulated sugar; zest of 2 lemons ((Ideally, use organic unwaxed lemons.)); 70 g (½ stick + 1 tbsp) unsalted butter, melted and cooled until warm; ½ tsp vanilla bean paste ((or 1 tsp vanilla extract)); 2 US large/UK medium eggs, room temperature; 2 tbsp lemon juice ((freshly squeezed)); 240 g (2 cups) plain gluten free flour blend; ½ tsp xanthan gum ((Omit if your gluten free flour blend already contains xanthan gum.)); 1 tsp baking powder; ¼ tsp salt; 100 g (½ cup) granulated sugar, for rolling the cookies before baking; 90 g (¾ cup) powdered/icing sugar, for rolling the cookies before baking

"These melt-in-the-mouth gluten free lemon crinkle cookies are moist, buttery and delicate, with an incredible lemon flavour. Easy to make!..."

INGREDIENTS

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150 g (¾ cup) caster/superfine or granulated sugar

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zest of 2 lemons ((Ideally, use organic unwaxed lemons.))

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70 g (½ stick + 1 tbsp) unsalted butter, melted and cooled until warm

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½ tsp vanilla bean paste ((or 1 tsp vanilla extract))

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2 US large/UK medium eggs, room temperature

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2 tbsp lemon juice ((freshly squeezed))

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240 g (2 cups) plain gluten free flour blend

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½ tsp xanthan gum ((Omit if your gluten free flour blend already contains xanthan gum.))

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1 tsp baking powder

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¼ tsp salt

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100 g (½ cup) granulated sugar, for rolling the cookies before baking

•

90 g (¾ cup) powdered/icing sugar, for rolling the cookies before baking

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