These buttery, crumbly cookies contain gluten-free flour, making them a tasty treat for coeliac sufferers. However, even if you’re not following a gluten-free diet, I would recommend you give these easy-to-make cookies a try. They're perfect for enjoying with a cuppa.
Ingredients
Method
Gluten-Free Lemon & Almond Cookies
Makes 15
Ingredients
100g butter
50g caster sugar
zest of 1 lemon
1 egg
150g gluten-free flour
25g ground almonds
1 tbsp chopped almonds
Method
- Preheat the oven 190°C/fan 170°C/gas 5. Line two baking trays with parchment paper.
- Using an electric mixer, or by hand with a wooden spoon and bowl, cream together the butter, sugar and lemon zest.
- Add the egg, with a spoonful of the flour and beat together until well combined.
- Sieve in the flour and ground almonds and bring together gently to form a ball of dough.
- Take dessertspoonful of the dough and place on the baking tray, press down a little with a fork and sprinkle each cookie with a few chopped almonds. Make sure to leave some space between each cookie.
- Place in the preheated oven for 15-18 minutes, when the cookies should be golden brown and cooked through. Remove from the oven and place on a wire rack to cool.
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