The English Post

Lemon cookies

Lemon cookies
Written by Veronica Lavenia

These lemon cookies are made with the renowned Sicilian PDO lemons from Syracuse.

In Italy, 90% of the national production of lemons comes from Sicily.
Among these the most widespread variety is that of the city of Syracuse. This variety of lemon is very fragrant and even juicier. It is a quality of lemons also required by cosmetic companies for its high quality of the essential oils.

These lemon cookies have a fresh and delicate taste, made even lighter by rice flour. Being gluten-free, rice flour is suitable for those who are intolerant and for those who love tasty sweets with alternative unrefined flours.

Lemon cookies: Ingredients

Serves about 15 cookies

200 g (7 ounces) white brown rice flour

Pinch of sea salt

The juice and peel of 1 organic lemon

100 g (3½ oz) light brown sugar

100 g (3½ oz) high quality unsalted butter, cold

2 large organic free range eggs

 Lemon cookies: Method

  1. Mix the rice flour with pinch of salt and set aside.
  2. Whisk the juice and lemon zest in a food processor with the sugar.
  3. Add the butter and the eggs. Add the flour. Form a loaf and let stand for 30 minutes.
  4. Roll out the pastry and cut the desired shapes.
  5. Bake, in preheated oven, at 180°C (350°/gas 4), for 15 minutes.

Don’t miss:

How to cleanse the body with lemon

Fluffy lemon cakes

Mezze penne with lemon

About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, magazine contributor, some of my works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; and "Chickpea", among others.
Foodpreneur, founder of @laveniasicilianchocolate