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Lemon Biscuits

Ingredients

1 fresh egg, lightly beaten
⅔ cup & 1¼ tbs. maize corn flour (100g)
⅓ cup rice flour (50g)
¼ cup Orgran GFG (40g)
⅓ cup caster sugar
60 g softened margarine
1½ tbs. fresh milk (22ml)
½ tsp. vanilla essence
3 tsp. dry yeast
4 tsp. gluten-free baking powder (16g)

Lemon Icing
¾ cup icing sugar
2 tbs. lemon juice
½ tsp. grated lemon rind

Method

Preheat oven to 180°C (355ºF)

1. Put dry ingredients (except sugar) into a bowl.
2. Rub in margarine until the mixture resembles fine breadcrumbs.
3. Put milk and sugar into a small saucepan, stir over low heat until sugar has dissolved and then add vanilla.
4. Add lightly beaten egg and warm milk/sugar mixture gradually to flour mixture and mix well.
5. Turn out on to lightly floured surface and knead until dough is smooth.
6. Take a tablespoon of the dough and roll each portion into a thin roll measuring 13 cm
7. (5 ½ in) long.
8. Twist two rolls together, form into a circle, and press ends together.
9. Place on lightly greased oven trays.
10. Bake for 10-12 minutes or until the biscuits are a light golden colour.
11. While still warm, dip tops of the biscuits into the lemon icing.
12. Leave the biscuits to cool on a wire rack.

Lemon Icing
Combine the sifted icing sugar, lemon juice and lemon rind and beat until the mixture is smooth.

Comments

Gluten free Lemon Biscuits recipe

Ingredient Substitution: Alternatively 2 1/2 cups of Orgran Self Raising Flour can replace Maize flour, Rice flour and Orgran GFG