275g/10oz rice flour
50g/2oz tapioca flour
4 tsp gluten-free baking powder
2 tsp xanthan gum
1 tsp salt
4 tbsp caster sugar
110g/4oz lactose free butter
2 lemons, zested and then juiced
2 eggs, preferably free-range
125ml-175ml/4-6fl oz natural lactose free yogurt
1 egg, beaten, for egg wash
200g icing sugar
Preheat the oven to 250C/475F/Gas 9. Sift all the dry ingredients into a large bowl and mix well.
Rub in the lactose free butter. Add the zest of one lemon and gently mix together.
Lightly whisk the eggs and natural lactose free yogurt together.
Make a well in the centre of the dry ingredients and add the egg and yoghurt mixture. Mix to soft dough, adding a little more natural yoghurt if necessary.
Turn onto a rice-floured board and knead lightly, just enough to shape into a round.
Roll out to about 2.5cm/1in thick and cut out rounds using a 5.5cm/2¼in cutter. Place on a rice-floured baking sheet and brush with a little egg wash.
Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.
Mix the juice of the lemons with the icing sugar, until it forms a pourable liquid. You may need to add a touch of warm water.
Serve with the icing sugar and zest of the remaining lemon drizzled.
Recipe adapted from: Good Food