Gluten-free lemon biscuit with lemon glaze

Melt-in-your-mouth gluten-free lemon biscuits

A biscuit that melts in your mouth! If you’re a sweet tooth, this delicious and gluten-free lemon cookie is definitely worth a try! This mouth-watering treat is free from eggs, milk, refined sugar and butter. Instead, gluten-free oats, rice flour, coconut oil and lemon juice come together to make a truly delicious cake. A pinch of baking soda and baking powder will help. Ground flaxseed plays the role of the egg in the dough, and instead of sugar there is maple syrup with a caramelly taste. The biscuit is perfect for a party or just to enjoy with tea. Try it for yourself – we promise you won’t be disappointed!

Quantity: 4-6 for mayas
Preparation time: 50 minutes + cooling time
Severity: light
To prepare you need:

For Keeksi:

• 150 g gluten-free oat flour
• 80 g rice flour
• 30 g potato starch
• 2 teaspoons baking powder
• ½ teaspoon of soda
• 165 ml maple syrup
• grated peel of 2 juicy lemon
• 100 ml freshly squeezed lemon juice
• 1 tablespoon of ground flaxseed
• 80 g melted coconut oil
• Pinch of pure vanilla powder (optional)

For glazing:

• 100 g Indian nuts
• 65 ml maple syrup
• 2 tbsp water
• 2 tablespoons freshly squeezed lemon juice

How to make lemon biscuits?

Preheat the oven to 180 degrees and line the baking tin with baking paper. In a large bowl, mix together the oat flour, rice flour, potato starch, baking powder and baking soda and set aside for a moment.

In a small bowl, combine the maple syrup, lemon zest and juice, ground flax seeds, melted coconut oil and vanilla (if using). Mix until smooth.

Then pour the liquid mixture into the dry ingredients and mix thoroughly until a dough forms. Pour the dough into a pre-covered baking tin and bake for 30-40 minutes, until the top of the dough is golden brown and a toothpick comes out dry. Let the biscuit cool for 5 minutes in the mould, then remove from the mould and place on a plate of your choice to cool.

Prepare the glaze. To do this, place the pre-soaked indian nuts, lemon juice, water and maple syrup in a blender and process until creamy (make sure the cream is not too runny). When the cake has cooled, cover it with the lemon glaze. Slice and serve!