May 8, 2022 / Lyn Jones / 0 Comments
serves 6-8
- 200 grams unsalted butter
- 80 millilitres ice-cold water
- 3 tablespoons sour cream
- 1 tablespoon rice vinegar
- 365 grams GF flour
- 1 tablespoon white sugar
- 1 teaspoon table salt
- ½ teaspoon xanthan gum
20cm/8inch in diameter pan or dishCut the butter into half centimetre/quarter inch cubes and put in a flat dish in the freezer for 15 mins and get on with the rest of the ingredients.
- Mix the water, sour cream and vinegar in a jug or bowl.
- Tip the gluten-free flour, sugar, salt and xanthan gum into a food processor and blitz quickly to combine.
- When the butter’s had its 15 mins of fame in the freezer, add it to the flour mixture in the processor and give about 10 pulses, until the butter is the size of large peas.
- Pour in half the sour cream mixture and pulse till incorporated. 3 to 5 pulses should do it: the mixture will be crumbly and quite fine.
- Pour in the remaining sour cream mixture and process until the dough just begins to come together, clumping around the blades.
- Tip out the pastry/dough and form into two equal sized balls, and flatten each into discs, wrap in cling and put in the fridge for 40 minutes to rest. (If you wanted you could leave the pastry/dough here for up to 2 days). While the pastry’s/dough’s in the fridge, if you are proceeding to bake the pie straightaway, preheat the oven to 200°C/180ºC Fan/400°F.
February 2, 2021 / Lyn Jones / 0 Comments
These are crisp, buttery, and lemony. They can be ring or horseshoe shaped, iced. Or cookies.
Makes 4 dozen
- 2¾ cups all-purpose white flour
- 1 teaspoon cream of tartar
- ½ teaspoon bicarb
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, slightly softened
- Scant 1 cup granulated sugar
- 1 large egg
- Generous 1 tablespoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon almond extract
- Lemon Glaze
- 1½ cups powdered sugar
- 1 tablespoon unsalted butter, very warm but not melted
- 1-2 tablespoons fresh lemon juice, room temp or slightly warm
- ½ teaspoon corn syrup
- 2 drops almond extract
1. Preheat oven to 350*. Grease several baking sheets.
2. In a large bowl thoroughly stir together the flour, cream of tartar, bicab and salt, set aside.
3. In another large bowl, with electric mixer on medium speed, beat together the butter, sugar, egg, lemon zest, lemon juice and almond extract until light and well blended. Beat or stir in flour mixture until well incorporated.
4. Gather up the dough and shape it into a ball. Cut it into quarters. Shape each quarter into a flat disc. Score each dish into quarters, then cut into 12 wedges.
5. Roll each wedge between your palms or a work surface to form an evenly thick 4 1/2″-5″ long rope. Bring the ends of each rop together and press firmly to create a ring. Place on baking sheets, spacing 1 1/4″ apart.
6. Bake the cookies, one sheet at a time, in the middle of the oven for 8-12 minutes til just faintly browned at the edges. Reverse the sheet from front to back to ensure even browning.
7. Using a spatula, immediately transfer the cookies to a wire rack to cool completely.
GLAZE (optional):
1. In a small bowl, stir together powdered sugar, butter 2-3 tsps lemon juice,
corn syrup almond extract (if using.and food coloring.till smooth and well blended.
2. Thin the mixture with enough additional lemon juice to produce a thin glaze.
3. Set the racks with cookies over wax paper to catch drips. dip top of each cookie into
the glaze.shake off the excess –. Let stand until the glaze completely sets – about 1 hour.
For an extra special look. Once the cookies are glazed, add a little food colouring to
leftover icing to intensify the hue, slightly — then pipe or drizzle zigzagged lines
across the cookie tops for an easy but effective contrasting garnish.
NUTRITION INFO
Serving Size: 1 (853) g
Servings Per Recipe: 1
AMT. PER SERVING % DAILY VALUE
Calories: 938.2
Calories from Fat 433 g 46 %
Total Fat 48.1 g 74 %
Saturated Fat 29.7 g 148 %
Cholesterol 174.9 mg 58 %
Sodium 328.7 mg 13 %
Total Carbohydrate 116.8 g 38 %
Dietary Fiber 2.5 g 10 %
Sugars 50.6 g 202 %
Protein 11 g 21 %
https://www.food.com/recipe/lemon-jumbles
