Comments
Lemon Zest Sugar Rounds
Description
Lemon Zest Sugar Rounds, a gluten-free cookies that promises to delight your taste buds. This recipe is blend of white rice flour, confectioners’ sugar and a hint of lemon zest and oil, these cookies offer a crisp, melt-in-your-mouth experience. Perfect for those with gluten sensitivities, each batch yields three dozen cookies, ready in just 1½ hours, including chill time. Whether adorned with gluten-free sugar sprinkles or enjoyed in their pure, lemony essence, these rounds are a testament to the joy of baking without boundaries.
Ingredients
Instructions
-
Merge rice flour, confectioners’ sugar, tapioca starch, cornstarch, cream of tartar, xanthan gum, baking soda, and salt in a food processors shaped along the steel blade. Then, blend it for 5 seconds. Add butter to the work bowls, and process, by using on and off pulsing, till mixtures be similar to coarse meal.
-
Mix egg, lemon oil, milk, and lemon zest in a small cup, and muffle well. Drizzle liquids into the work bowl, and pulse about ten times, or till stiff doughs forms. If dough is dry and doesn’t come together add some additional milk by 1-teaspoon quantity, till dough forms a balls.
-
Place dough on a sheet of waxed paper, and form it into log 2%-inches in diameters. Refrigerate dough covered in plastic wraps for 1 hour or till it firms, or up to two days.
-
Preheat the oven to 350°F. Line 2 baking sheets along silicon baking mats or parchment paper.
-
Cut chilled dough into ¼-inch slices using a sharp serrated knife, and just arrange them on the baking sheets. Give a style to cookies with sugar crystals.
-
Bake cookies for 10 to 12 minutes, or until edges are totally brown. Cool cookies for two minutes on the baking sheet, and then convey them along with a spatula to cooling rack to cool entirely.
-
Variations
Substitute lime oil and lime zest for the lemon zest and lemon oil.
Note
