1 cup sugar
pinch of salt
2 large eggs
1 tsp grated lemon zest
1 tsp vanilla
1 cup tapioca flour
1 cup potato starch
1 cup ready made gluten free flour mix
Preheat the oven to 180 degrees Celsius.
With your electric mixer, cream the butter, sugar and salt for around 5 minutes until really creamy.
Then add the eggs, lemon zest and vanilla essence, beat well.
On slow speed, beat in the flour one cup at a time until just combined.
Divide dough into four equal parts in plastic freezer bags, flatten into circles, and place in the freezer until firm, this can take 30 minutes to an hour.
Flour the work surface I use a cookie tray and your rolling pin with gluten free flour and roll out one bag of dough at a time to 1/2 cm thickness. The dough is not that easy to work with and you need to work quickly or it will soften and you'll have to put it back in the freezer.
Cut into desired shapes with cookie cutters.
With a metal fish slice, transfer to a cookie sheet lined with baking paper.
Bake 10 – 12 minutes, until lightly golden. Cool on racks.
You get quite a lot of cookies from one batch,
but they won't last long because they're so delicious!
After the cookies have cooled, ice with different coloured icing and sprinkles... We made ours for easter, hence the egg shape! :D