Gluten-free lemon cookies with elderberry jam, my favorite. For all types of sweets, there is always a seasonality to follow, especially if you prepare them with fresh seasonal fruits, such as the Black Forest cake with fresh cherries. Like chestnuts, autumn and therefore the Mont Blanc, a dessert prepared precisely in that period. A dessert that is always prepared, throughout the year, is definitely cookies, homemade shortbread or almond paste cookies, biscuits and donuts, whether they are vegan or vegetarian makes no difference. The joy and aroma of freshly baked lemon cookies are priceless, and if they are also gluten-free, even better.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 240.88 (Kcal)
- Carbohydrates 38.08 (g) of which sugars 16.72 (g)
- Proteins 3.32 (g)
- Fat 9.34 (g) of which saturated 5.82 (g)of which unsaturated 3.42 (g)
- Fibers 0.45 (g)
- Sodium 16.57 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for making lemon cookies
- 1/4 cup muscovado sugar
- 1/4 cup butter
- 1 1/2 tbsp lemon juice (and grated zest)
- 1 egg
- 1 1/3 cup rice flour
- 1 teaspoon baking powder
- 1/4 cup jam (elderberry)
- 2 tablespoons powdered sugar
Tools for making cookies
- Bowl
- Baking Mat
- Plate
- Lemon Squeezer
- Baking Tray
Steps to make lemon cookies
In the glass bowl, put the sugar with the melted butter and the lemon juice and grated zest, cream the ingredients and add the egg and the flour with the baking powder. Let the mixture rest in the fridge for 30 minutes. Prepare the powdered sugar on a small plate, take the mixture, make small balls, roll them in powdered sugar, and place them on the silicone mat or parchment paper on the baking tray. Make a small hole in the center of the ball with your finger and place a teaspoon of jam inside. Continue until the mixture is finished, bake for 15 minutes at 340°F.
And here they are ready, gluten-free lemon cookies
I used elderflower and elderberry jam, which I love, produced by a Sicilian house in the province of Catania where citrus and various fruits ripen under the sun, so it’s really difficult to produce mediocre jams.
FAQ (Frequently Asked Questions)
How can I substitute muscovado sugar in gluten-free lemon cookies?
You could substitute muscovado sugar with granulated sugar, which could be an alternative, otherwise honey will work as well.
What is muscovado sugar?
Muscovado sugar is a type of raw, dark-colored sugar. Molasses is added for flavor, giving it a distinctive taste.
What is molasses?
Molasses is an extract from the pressing of sugar beet or cane. It’s a natural sweetener that can replace sugar or other sweeteners.
