Recipe

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).