I’ve been trialling recipes out of the local newspaper recently and found this one for Citrus Kisses. I have adapted it for my partner who has Coeliacs disease and it still turned out really well. I think they’re similar to melting moments in texture.
First get all the ingredients you’ll need prepped. There are not many to find 😀
180gm butter, soft
100gm icing sugar, sifted
1 lime or lemon zest
100gm GF cornflour
180gm Gluten Free Self Raising flour
NOTE : The ingredients also list the juice as well which is why you see it in this picture, however, the recipe didn’t feature it at all so I left it out and it didn’t affect the texture at all.
120gm unsalted butter, soft
140gm icing sugar, sifted
Juice and zest of lime or lemon
Preheat your oven to 170 Celsius and line two baking trays (I used one long one) with baking paper.
In a clean bowl, beat together the butter, icing sugar and zest until pale and fluffy, about 3-5 minutes.
The recipe said to use a spatula to fold in the flours but after trying this and finding it wanting, I just used the electric hand mixer to combine everything in quick time 😀
Roll dough into walnut sized balls and place 5 cm apart on your baking tray and bake for 20-25 minutes or until the edges start to turn golden.
I like fork marks on top of these style of biscuits so I lightly press the back of a fork into the top.
Remove from oven and allow to cool.
To make the butter icing, beat the butter and icing sugar together with the zest (and a little juice if needed) in a clean bowl until light and fluffy.
Sandwich two biscuits together with a generous dollop of the icing and try not to eat them all with a cuppa. They made 10 full biscuits all up though my walnuts must be bigger than the original recipe makers walnuts which came to 15! I think she must have been sizing macadamia nuts 😀