Making up the topping using fondant icing sugar with lemon juice gives the icing a really zesty kick. Fondant icing sugar is confectioners’ sugar with glucose added, so it sets at room temperature with a lovely shine, similar to the eclairs you can buy at bakeries.
1-1/2 cups Gluten-Free Flour Mix (see below)
6 tbsp margarine
1/4 tsp baking powder
Pinch of salt
6 tbsp superfine sugar
1 large egg, at room temperature
1 tsp glycerin
Zest and juice of 1 large lemon
1/2 cup confectioners’ sugar
1/2 tsp light corn syrup
Extra lemon zest, to decorate
Gluten-Free Flour Mix (makes 7-1/4 cups)*
5-1/4 fine white rice flour
1 cup potato flour
1 cup tapioca flour
* Mix all the flours together and store in an airtight container. This mix works well for cookies and cakes.
Step 1: Place the flour, margarine, baking powder, salt, and sugar in a food processor, and blitz until you have achieved the consistency of fine bread crumbs. Add the egg, glycerin, and lemon zest, and mix. Lightly bring together on a floured surface, and then form into a 6-8" cylinder. Wrap in plastic wrap and chill well.
Step 2: Preheat the oven to 400°F. Line two baking sheets with parchment paper (you will need to bake these in batches).
Step 3: When you are ready to bake the cookies, cut off 1/4" slices of the dough, and place them on the lined sheets. Bake for 15-20 minutes, or until baked and lightly browned. Then transfer to a wire rack to cool.
Step 4: Meanwhile, place the lemon juice in a small bowl, then add the confectioners’ sugar and corn syrup, and beat until smooth. You may need to adjust the consistency with a little water (softer) or extra confectioners’ sugar (firmer). Coat the cookies thickly with the frosting, decorate with lemon zest, and leave to set.
Reprinted with permission from Phil Vickery's Gluten-Free Baking (2011 Firefly Books).