These cookies are a staple simple dessert in Southern Italy. A fresh and delicate taste, made even lighter by rice flour.
Photo by G. Giustolisi
In Southern Italy, the summer has a special scent. Lemons are the absolute protagonists of simple recipes that become special thanks to this valuable ingredient. The lemon cookies are prepared with the renowned Sicilian PDO lemons from Syracuse. A fresh and delicate taste, made even lighter by rice flour. Being gluten-free, rice flour is suitable for those who are intolerant and for those who love tasty sweets with alternative unrefined flours.
- 200 g 7 ounces brown rice flour
- pinch of sea salt
- 100 g 3½ oz light brown sugar
- the juice and peel of 1 organic lemon
- 100 g 3½ oz high quality unsalted butter, cold
- 2 large organic eggs
- Mix the rice flour with pinch of salt and set aside.
- Whisk the juice and lemon zest in a food processor with the sugar.
- Add the butter and the eggs.
- Add the flour.
- Form a loaf and let stand for 30 minutes.
- Roll out the pastry and cut the desired shapes.
- Bake, in preheated oven, at 180°C (350°/gas 4), for 15 minutes.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.