Lemon Rice Flour Cookies with Lemon Glaze
Lemon Rice Flour Cookies with Lemon Glaze are light, crispy, and bursting with citrus flavor. Made with rice flour, fresh lemon zest, and a tangy lemon glaze, these gluten-free cookies are perfect for any occasion. Enjoy a sweet and refreshing treat with every bite!
Lemon Rice Flour Cookies with Lemon Glaze.These delicate, melt-in-your-mouth cookies are made with a perfect balance of rice flour, fresh lemon zest, and a hint of sweetness from cane sugar. Baked to a golden perfection, each bite offers a light, crispy texture. Topped with a tangy and refreshing lemon glaze, these cookies bring a delightful citrus burst, making them an irresistible treat for any occasion. Whether enjoyed with tea or as a light dessert, these cookies are sure to brighten your day with their vibrant flavor and buttery richness
Ingredients
- 3 egg yolks
- 70 g cane sugar
- Zest of 1 lemon, grated
- 16 g rice flour or cake flour
- 250 g milk
- 30 g lemon juice
- 70 g unsalted butter
- 115 g water
- 1 g salt
- 75 g rice flour
- 3 whole eggs
- 45 g powdered sugar
- 10 g lemon juice
Nutritional Information
- Calories: 150
- Protein: 2g
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Fiber: 1g
- Sodium: 80mg
- Sugar: 10g
- Carbohydrates: 18g
- Cholesterol: 40mg
Directions
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In a pan, combine 3 egg yolks, 70 g cane sugar, grated zest of 1 lemon, 16 g rice flour (or cake flour), and 250 g milk. Heat the mixture over low heat, stirring constantly, until well combined. Once heated, transfer the mixture to a bowl and cover it with plastic wrap. After a while, add 30 g lemon juice and mix well.
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In another pan, heat 70 g unsalted butter, 115 g water, and 1 g salt until the butter has melted. Turn off the heat, then stir in 75 g rice flour. Let it cool slightly before incorporating the 3 whole eggs, mixing well until the dough comes together. Transfer the mixture to a piping bag, cut a small tip, and pipe small cookie-sized portions onto a baking tray. Bake in a preheated oven at 170°C for 40-45 minutes until golden brown and crisp.
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Once the cookies have baked and cooled, pour the previously prepared mixture over them. In a separate bowl, combine 45 g powdered sugar and 10 g lemon juice, then drizzle this glaze over the cookies.
