INGREDIENTS
150g caster sugar
zest of 2 lemons
70g butter
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
2 medium eggs, room temperature
2 tbsp lemon juice (freshly squeezed)
240g plain gluten free flour blend (Doves Farm Free)
Melt the butter, and add to the lemon sugar. Also add the vanilla, and whisk to combine. Add the eggs, and continue to whisk. Next, add the lemon juice.
Mix the flour and baking powder, and add to the wet ingredients, using a spatula until a smooth consistency is achieved. The mixture will look like a batter at this stage. Chill in the fridge for 2 hours (or even overnight). This will firm up the dough to a consistency that can be rolled.