John Myers
Ingredients for 1 servings:
- 250 g flour mix, gluten-free, for biscuits and cakes
- 125 g margarine
- 125 g sugar
- 1 egg(s)
- 1 tsp, leveled baking powder, gluten-free
- 1 dashes lemon juice
- Flour, gluten-free, for the work surface
- powdered sugar
- lemon juice
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 50 minutes
Makes 40 pieces. The dough is also suitable for a crostata.
Whisk the egg and sugar until fluffy, then mix with the butter, then add the lemon juice and mix. Mix the flour with the baking powder and knead into the mixture. Let the dough rest in the refrigerator for at least an hour. Roll out on a floured surface and cut out biscuits. Bake on a baking sheet lined with baking paper at 180 degrees Celsius (350 degrees Fahrenheit) for 10 minutes until golden brown. Let cool on a wire rack. If desired, cover with icing sugar and lemon juice and decorate. This recipe is perfect for a crostata (lattice cake).
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