Lemon Happiness Cookie's
I call these cookies, but technically they should be called shortbread since they have no eggs in and loads of flour. They’re called Happiness Cookie’s because they make me very popular in my house (which in turn makes me happy), everyone seems to like them and they’re my Baking Trump Card which I usually play when a person who has previously been cynical about gluten-free food comes over for coffee and I palm them off at non G/F. Nobody knows the difference and the g/f sceptics go home with a few tucked in their handbags and the recipe in hand. Yes, I am that good.
Ingredients
- 50g/2oz Salted butter
- 75g/30z Caster sugar
- 150g/6oz Self raising flour (Doves Farm)
- Zest and juice of 1 lemon
Makes 16
Extras
- Large baking tray
- Greaseproof paper
- Butter or oil for greasing
Method
- Preheat your oven to Gas 3 and get to work greasing and lining your baking tray.
- Beat together the sugar and butter in a large bowl either with a wooden spoon or if your a lazy mare like moi then dig out the electric whisk. give the whole lot a good beat/whisk until its soft and light and well mixed.
- Stir in the rind and juice of the lemon (careful of paper cuts!) and mix through the sugar/butter mix.
- Sift the flour into the bowl and rub it in with your finger tips, pulling the mixture into a ma-hussive ball. At this stage if it feels dry add a few drops of milk,likewise if it feels too wet add a sprinkle of flour. Your aiming for a non crumbly non sticky dough (clear as mud,eh?).
- Pull small bits off of the mixture and roll into large walnut sized balls and pop on the baking tray.
- Bake in the oven for around 15minutes, due to the totally unpredictable nature of g/f baking they may need 5-10minutes more. They will brown slightly on top and will be firm when cooked so check on them and give them a poke to judge whether they’re done.
- Serve to all those who say ‘I don’t want any of your manky/dry/bland gluten-free crap’ and once they’ve devoured your awesome cookies, they can then EAT THEIR WORDS.