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Loading...| 250 g butter | |
| 1 1/2 cups maize cornflour | |
| 1/2 cup rice flour | |
| 3/4 cup chelsea icing sugar | |
| 1 teaspoon grated lemon rind |
| 1. | Preheat your oven to 160°C |
| 2. | Beat the butter and icing sugar together in a bowl until creamy. |
| 3. | Sift the cornflour and rice flour together then stir into the butter until just combined. |
| 4. | Add the lemon rind and mix again until just combined. |
| 5. | Roll the mixture out on a lightly floured workspace and use a cookie cutter to cut out your desired shapes. |
| 6. | Arrange your cookies on a lined baking tray and bake for about 10-12 minutes or until lightly golden. |
| 7. | Remove from the oven and allow them to cool on the tray for 5 minutes before moving to a cooling rack to cool completely. |
Gluten-free, easy to make, delicious lemon flavor.
Contains high amounts of butter and sugar.
Maize cornflour and rice flour are suitable alternatives to wheat flour for those with gluten intolerance. Lemon is a good source of vitamin C.
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