Lemon Crinkle Cookies

150 g (¾ cup) caster/superfine or granulated sugar

zest of 2 lemons (Ideally, use organic unwaxed lemons.)

70 g (½ stick + 1 tbsp) unsalted butter, melted and cooled until warm (You can also increase the amount of butter to 85g or ¾ stick, which will give cookies that are richer and more buttery. But they will also spread out more in the oven and will have wider cracks, so they might not be quite as pretty.)

½ tsp vanilla bean paste (or 1 tsp vanilla extract)

2 US large/UK medium eggs, room temperature

2 tbsp lemon juice (freshly squeezed)

240 g (2 cups) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale for best results.)

½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)

1 tsp baking powder

¼ tsp salt

100 g (½ cup) granulated sugar, for rolling the cookies before baking

90 g (¾ cup) powdered/icing sugar, for rolling the cookies before baking

Directions at theloopywhisk.com

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