Gluten Free Lemon butter cookies

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Gluten Free Lemon butter cookies

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Ingredients

24 portion(s)

2 --- lemons, Large
225 grams cream cheese, Softened
115 grams Butter, Softened
300 grams raw sugar
1 --- egg, Large1
1 --- egg yolk
5 grams vanilla extract
2 drops Lemon oil or essence
5 grams sea salt
270 grams Gluten free plain flour
2 teaspoons Baking Powder, gluten free
120 grams icing sugar, Sifted

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6

2h 35min

Preparation 2h 20min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Baking Gluten free

Recipe's preparation

Peel lemon zest (yellow part only) and blitz on speed 8 until fine. Set aside.

Cream butter and cream cheese, speed 6 for 30 seconds or until smooth and creamy.

Beat in sugar, lemon zest, 25 grams of lemon juice, vanilla, lemon oil, salt and baking powder on speed 6 for 15 seconds

Add egg and egg yolk and beat for 2 minutes on speed 4.5, scraping the mix down at 1 minute

Set speed on 3.5 and slowly add flour until fully incorporated. Dough is very sticky.

Transer into a bowl and refrigerate for 2 hour, can be made and stored for 24 hours prior.

Preheat oven to 160C. Roll dough into balls , golf ball size. Then roll in icing sugar and place on lined baking tray, 3cm apart.

Bake for 15 minutes, do not over bake. Cookies will be soft in the centre. Cool on tray for 15 minutes then transfer onto a cooling rack until completely cooled.

Accessories you need

Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.