You will love these Glazed Lemon Gluten Free Shortbread Cookies
Shortbread Cookie Dry Mix
- 175 g Bob Red Mills 1 to 1 gluten-free flour (it does have xanthan gum, so no need to add extra)
- 2.5 ml xanthan gum (omit if your GF flour already contains it)
- 36 g cornstarch
- 75 g Krisda Monk Fruit sweetener
- Pinch of salt
Glazed Lemon Cookies
- 1 mixture of Shortbread Cookie Dry Mix
- 1 teaspoon concentrated lemon juice (store-bought)
- 2 teaspoons finely grated lemon rind, I used I large lemon, I love it a lot! Next time, I will even add some more rind.
- ½ cup unsalted softened butter
- ½ cup confectioners’ sugar
- 2 teaspoons freshly squeezed lemon juice, plus more as needed, but add sparingly.
Confectioners’ sugar is used to refer to any of a variety of refined sugars that have been finely ground into a powdery form. It’s simply another name for powdered sugar (in the U.S.) and icing sugar (in the U.K. and Canada). You might even hear it called “10X sugar,” indicating how much finer the consistency is than table sugar (also called granulated sugar). The texture makes it ideally suited for icing, frosting, candy, and fudge. It can also create melt-in-your-mouth cookies or be used as a decorative dusting over desserts, baked items, and fruit.
- Prepare the basic shortbread mixture.
- Place one batch of Shortbread Cookie Dry Mix in a large bowl, and whisk to combine well.
- Preheat your oven to 375°F.
- Line 2 large baking sheets with parchment paper.
To prepare the Glazed Lemon Shortbread Cookies
- Use one batch of the Shortbread Cookie Dry Mix
- Add the lemon juice and rind, then whisk to combine, and ensure no grated lemon rind clumps are visible.
- Make a hole in the center of the dry ingredients, and add the butter.
- Mix with your fingertips until all of the butter is worked into the dry ingredients.
- Knead the dough with your hands until it comes together, it should have a thick and smooth consistency.
- Do not fret, when you start with this step, you may think that it will not come together, but trust me, it does!
- Roll the dough into a cylinder. It should measure around 20cm in length and I would say ±1 to 1½ inch thick.
- Place the dough on a large square of cling wrap
- Once you roll it tightly in the wrap, twist the ends to close it securely and seal the ends.
- Tap the sides of the cylinder to form a square.
- When you’re happy with the shape, leave it in the fridge to chill for 10-15 minutes to become a firm dough.
- When ready, open up the square and mark it with a sharp knife in approximately 1cm thick slices and cut evenly into squares.
- Place the squares on the prepared baking sheets, approximately an inch apart.
- Bake for about 8 -10 minutes. It should be very pale brown underneath, do not overbake.
- It will have a very light color at the top, this is how it should be.
- Remove from the oven and allow to cool on the baking sheet and then transfer to a cooling wire rack.
How to prepare the Glaze
- Pour the confectioners/icing sugar into a small bowl.
- Add 1 tbsp. lemon juice and mix well, until you have a nice thick paste.
- If needed, continue to add ¼ tsp lemon juice and mix until you have a smooth and thick pourable glaze.
- Once the cookies are nice and cold, spoon lemon glaze on each cookie.
- Just leave it until the glaze is set, or if in a rush, you can place it in the fridge to set.
- Do not stack them before the glaze is dry.
Gluten-free Christmas cookies and what about our regular Melt in the Mouth Shortbread Cookies
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