Gluten Free Recipes
Tasty tender lemon melts are made with cornstarch, unflavored gelatin, powdered sugar. Enjoyable summer treat. Two more variations included.
1-1/2 cup cornstarch
2 teaspoons (one envelope) unflavored gelatin
1/3 cup powdered sugar
3/4 cup butter, room temperature
1 teaspoon lemon zest
1 tablespoon lemon juice
Place cornstarch in mixing bowl. Stir to eliminate any clumps. Add remaining ingredients except frosting. Beat on low speed, scraping sides of bowl often, until mixture changes from coarse crumbs to stiff dough. This may take up to five minutes of beating. With your hands, shape half dough into 1-inch roll about eight inches long. Wrap in plastic wrap. repeat with other half of dough. Refrigerate until firm, one to two hours.
When ready to bake, preheat oven to 350-degrees.
To form cookies, use a sharp knife and slice dough into 1/4-inch rounds. Place about 1-inch apart on ungreased cookie sheets. Bake in preheated oven about 12 minutes; watch carefully so cookies do not brown. Cookies are crumbly. Handle carefully when removing from pan to cool and while frosting.
Frost cookies as desired and store in layers between plastic wrap in sealed tins. Refrigerate or freeze for serving later.
Recipe makes 4 dozen Lemon Melts.
No Bake Lemon Melts
13 ounce can condensed milk
4 ounces butter, melted
8 ounces gluten free cornflakes, crushed
- or -
8 ounces gluten free rice cookies, crushed
1/2 cup dessicated coconut
1/2 cup shredded coconut
1 tablespoon lemon juice
Grated rind of 1 lemon OR mandarin orange
8 ounces pure icing sugar
2 tablespoons butter, melted
2 tablespoons lemon juice
A little hot water
Mix the slice ingredients well. Press into a lightly greased dish.
In a separate bowl, bash the lumps out of the pure icing sugar. Add 2 tablespoons of melted butter and 2 tablespoons of lemon juice. Mix well.
Very slowly add a little hot water until the icing is soft enough. Spread over the slice mixture. Refrigerate for a few hours. Cut into fingers.
These cookies are also good with chopped nuts and/or shredded coconut.
Brown Edge Lemon Wafers
These Brown Edge Lemon Wafers are crispy and tender at the same time. Nice flavored with lemon and cinnamon.
1/2 cup sugar
1-1/4 cup potato starch
1-1/2 teaspoon grated lemon rind
1/4 teaspoon salt
2/3 cup corn oil
1/4 cup cinnamon sugar
1/2 - 1 teaspoon grated lemon rind for topping
Beat the eggs and sugar at high speed for three minutes. Add the potato starch, lemon rind, salt and corn oil. Mix just until well blended.
Drop the dough by the teaspoonful onto lightly oiled cookie sheets.
Combine the cinnamon sugar with the grated lemon rind in a small dish. Lightly sprinkle the cookies with the lemon sugar mixture.
Preheat oven to 350-degrees and bake until the edges are golden brown, about 8 to 12 minutes.
Remove from the baking sheets and place on wire racks to cool.
Homemade Cinnamon Sugar
1 cup sugar
1 tablespoon of ground cinnamon
Mix them together and put them in a small jar. Recipe makes about 48 wafers.