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Gluten Free Lemon Rice Cookies


225g rice flour (I use brown)

100g caster suger

100g butter or equivalent

1 medium egg, beaten

At least 1 tbsp lemon juice, plus zest (optional)


  • Grease several baking trays.
  • Cream the butter and sugar together, then sift in the flour.
  • Carefully mix in the flour and add the egg.
  • Add the lemon juice, and zest if using, and mix well. (I like tangy cookies so sometimes add more juice. It does make the mixture stickier but it is worth the extra mess!!)
  • Once fully mixed, use your hands to form a dough. Roll small balls of the mixture (about the size of a walnut) between your palms and press onto the baking sheets. It makes about 16, but of course that depends on how big you have made them. This dough also works really well with cookie moulds, the ones that you press in to the dough - dormice are very popular in this household!
  • Bake in a preheated oven 180oC or GM4 for 12-18 minutes until golden brown.
  • Leave to cool slightly (they will be very soft) before transfering to a wire rack to finish cooling. Try to let them cool, however, they are very good whilst still warm!
  • Store in an airtight container.
  • The flavouring can of course be varied. Such as using orange juice, a few drops of vanilla essence, or a tbsp of cocoa powder instead of the lemon juice.