100g lactose free butter, softened
50g golden caster sugar
grated zest ½ lemon
175g gluten-free flour
½ tsp gluten-free baking powder
For the icing
4 tbsp icing sugar
2 lemon, juice and zest
Heat oven to 190C/fan 170C/gas 5. Lightly oil a baking sheet. Beat the lactose free butter, then cream it with the sugar and lemon zest zest until light.
Stir in the gluten free flour and baking powder and mix together to form a dough.
Divide the mixture into 10 balls, arrange on a baking sheet. Press each ball fl at with the tip of a round-bladed knife.
Chill for 15 mins, then bake for 12-15 mins until light golden. Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool.
Mix the icing sugar with the lemon and zest. Add more icing sugar or water until you have the perfect texture (not too runny).
Spread the icing mixture over the cookies and serve. Will keep stored in an airtight container for up to a week.
Recipe adapted from: Good Food