GLUTEN-FREE LEMON AND POPPY SEED COOKIES

Spring

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.

Spring

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”.

Lemons

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

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.

Gluten-free Lemon and Poppy Seed Cookies


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