GLUTEN-FREE LEMON AND POPPY SEED COOKIES
I haven’t been doing any gluten-free baking for a while so I felt that it was about time, how could I stop doing something that I have been doing for so long here on Lucullian I asked myself? Not that there are any musts, I’m among the lucky ones who don’t have to worry about whether I or my children are eating something with gluten in by mistake but I just happen to like gluten-free cakes and cookies, I enjoy the challenge of baking good ones that keep together and I like the different textures you have to work with when you use non-wheat flours. I do think we all gain from eating baked goods that are gluten-free, not because I think wheat is bad but because we can discover new and interesting flavours and textures if we go beyond what we usually eat and do.
And that applies for about everything in life, let’s dare a little bit more. I’m not talking about being transgressive (but if that is what you feel that you need to dare, do it) but just doing things that scares you or make you feel uncomfortable. I used to be scared of a lot of things and I still am but I do dare a bit more nowadays since a very wise friend of mine told me: “Listen Ilva, just do it, life is hardly going to come back like a show on repeat”.
But to get back to the cookies, they have a nice zesty tang and that was exactly what I wanted. And they are light and keep well so what more can I ask for? Yes, that you like them too!
GLUTEN-FREE LEMON AND POPPY SEED COOKIES
at least 30
150 g/ 5,3 oz soft unsalted butter
200 g/ 7 oz sugar
190 g/ 6,7 oz corn starch
100 g/ 3,5 oz rice flour
2 heaped tblsp poppy seeds
the grated zest and the juice of 1/2 lemon
- Stir butter and sugar until smooth in a bowl.
- Add poppy seeds, lemon zest and juice and stir well.
- Sift the flours into the bowl and mix until it all has come together.
- form small balls that you place on a greased baking sheet. Press each ball lightly with a fork.
- Bake in a pre-heated oven (175°C/350°F) for 10-15 minutes, keep your eye on them.
- Take them out and let them cool down before moving them.
What tempting recipe and pictures:
I swear I read “guiltfree” cookies when I opened your page!
(I am sure they are, aren’t they?)
Love that lemon, very much her own personality!
hai un blog delizioso, bravissima
This gluten-free baking is why I love you! I have to be gluten-free, but I love that you embrace the flavors and textures of gluten-free flours. These sound delightful.
Like the advice your friend gave you… and love working with alternative flours/grains etc. Just makes you push your limits and enjoy new tastes and textures like these yummy cookies. They remind me of a delicious shortbread I once had. Beautiful pictures Ilva.
O BTW, you dreamt of me yestreday, and I dreamt of Jamie and Hilda last night!! LOL!! Hope the chain continues…
xo
Your friends advice is right, but at the time when it is happening to you its not good. I know the feeling ..
I am scared of doing lots, and I know there is nothing to be scared of , but my stomach and heart is mixing up. At the moment I really need to find a new job, but don’t know which direction. I am trying to do a course on Proof reading and not getting very far, I would love to learn french.. People tell me I need to learn to drive.. oh where do they think the money is coming from… !
So what do I do…? I do nothing, as it is causing me more anxiety, and more fear of failure. A big thing that has followed me all my life.
Sorry
.. Lovely cookies 
I love that, guiltfree, oh how I wish they were!
grazie mille!
oh Alta, thank you! so sweet!
yes let it go on forever! And thank you!
anne, don’t worry, I think we are many how hinder ourselves, well we all do that at sometime in our lives. I know that feeling so well.. hugs!
These look great. I will have to go pick-up some rice flour now.