Gluten, Lactose and Yeast Free Lemon Sugar Cookies

Hello Adventurers!

As you know from yesterday’s blog post, I am dedicating this entire week to Easter.  Yesterday I showed you some Easter cookie cutters and today I going put them to good use.  I am giving you my recipe for gluten, lactose and yeast free lemon sugar cookies.  I love lemon as a flavour, and I think that it is perfect for this time of year. Don’t forget to check out my video below!

Let’s a go!

Ingredients:

113 g Butter, softened (I like to use Lacto Free Butter)

113 g Caster Sugar

1/2 Medium Egg, beaten

Zest Of One Lemon

265 g Gluten Free Self-Raising Flour

Icing Sugar, for rolling

Equipment:

Scales

Zester/Grater

Baking Paper

Baking Trays/Cookie Sheets x 2

Spray Oil

Large Mixing Bowl

Wooden Spoon/Electric Hand Whisk

Spatula

Rolling Pin

Easter Cookie Cutters

Palette Knife

Cooling Rack

Method:

First measure out all your ingredients and preheat your oven to:  180°C/160°C Fan/Gas mark 4.  Also, grease and line your baking trays/cookie sheets.  Measure your baking paper against your baking sheets/cookie sheets and tear off enough to cover it.   Using your spray oil, spray the baking trays/cookie sheets, placing your baking paper on top (the oil will keep the baking paper in place).

Grab your large mixing bowl, spatula, electric hand whisk/wooden spoon, butter and sugar.

Put the butter and caster sugar in the bowl and mix, using your electric whisk/wooden spoon, until light and fluffy.

Now, grab your egg.

Add your egg to your mixture and mix until well combined.

Now grab your lemon zest.

Add your lemon zest to your mixture and mix until your lemon zest is well distributed in your mixture.

Next, grab your flour.

Now, mixing all the time, add a little bit of your flour at a time to your mixture until your mixture resembles a stiff dough.

Grabbing your icing sugar and rolling pin, sprinkle some on your work surface and also place some onto your rolling pin.

Place your cookie dough onto your work surface and roll out the dough to roughly ¼ inch thick.  

Grab your Easter cookie cutters, palette knife and prepared baking trays/cookie sheets.

Then, using your Easter cookie cutters, cut out various shapes.

Using your palette knife, lift the cookies onto your baking trays/cookie sheets.

Place your baking trays/cookie sheets into your pre-heated oven and bake for 14 minutes.

After this time, take your cookies out of the oven and leave to cool on your cooling rack for 10 minutes on the tray, then transfer off your tray onto your cooling rack to cool completely.

Serve and enjoy!

I hope you love this recipe as much as I do!  Let me know what you thought of this post in the comments below, also tag me on Instagram, @vickiiesadventure, link here, and the hashtag: #bakingwithvickiie so you can show me your lovely creations!  Please share this post with your friends and family if you think that they will enjoy it!  Also, be sure to see my shop, link here, or below where you can get most if not all you need to make these!


Remember be brave, be happy, be kind, be you!

See you next time…


Video:

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