Gluten Free Lemon Meltaway Cookies #desserts #cakerecipe #chocolate #fingerfood #easy
Thursday, 31 October 2019
Be that as it may, at that point there's the meltaway treat, similar to these gluten free lemon 🍋 meltaway treats. I challenge you to discover even one individual who can't jump aboard with a light, delicate and basic treat that actually softens in your mouth.
Meltaway treats are even an all out victor for the cook, since the mixture isn't just easy to put together, however inconceivably simple to deal with and requires no chilling before heating at all.
Simply be certain not to overbake the treats, or they'll go from delicate shortbread-style treats to brittle and dry. What's more, be cautious about utilizing a high-starch flour mix. Go with one of my prescribed flour mixes, and as consistently I suggest heating by weight, not volume!
- For the cookies
- 1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)
- 3/4 teaspoon xanthan gum (omit if your blend already contains it)
- 1/3 cup (48 g) cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2/3 cup (77 g) confectioners’ sugar
- Finely grated zest of 1 lemon
- 12 tablespoons (168 g) unsalted butter, at room temperature
- 1 egg white, at room temperature
- 2 teaspoons freshly-squeezed lemon juice, plus more as necessary
- Granulated sugar, for dipping
- For the glaze
- 1 cup (115 g) confectioners’ sugar
- 2 to 4 teaspoons freshly-squeezed lemon juice
DIRECTIONS
- Preheat your oven to 350°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
- In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, salt and confectioners’ sugar, and whisk to combine well. Add the lemon zest and mix to combine, breaking up any clumps of zest. Create a well in the center of the dry ingredients and add the butter, egg white and 2 teaspoons of fresh lemon juice, mixing to combine after each addition. The dough will be thick and smooth. Add more lemon juice by the half-teaspoonful and knead it in with clean, dry hands as necessary to bring the dough together.
- Scoop the dough by the heaping tablespoon onto the prepared baking sheet, leaving about 1 1/2-inches between pieces. Roll each piece of dough into a round between the palms of your hands, and press down slightly into a thick disk. Press with the moistened tines of a fork into a small bowl of granulated sugar, then press down on the top of each piece of dough until the tines leave an impression about 1/4-inch deep. Place the baking sheet in the center of the preheated oven and bake until the cookies are lightly golden brown on the edges and firm to the touch (about 12 minutes). Remove from the oven and allow to cool completely on the baking sheet.
- When the cookies are cool, make the glaze. In a small bowl, place the confectioners’ sugar and 2 teaspoons of lemon juice, and mix well. Add more lemon juice by the half-teaspoon, stirring to combine after each addition until you have a smooth but very thickly pourable glaze. Drizzle the glaze in a zig-zag pattern on top of each cooled cookie. Allow to set at room temperature.
Read more our recipe Quick Cinnamon Rolls for two #desserts #cakerecipe #chocolate #fingerfood #easy