Eat | Gluten Free Lemon, Honey & Poppyseed Cookies
Every Year in May, the Cancer Council hosts the fundraising event Australia’s Biggest Morning Tea to raise money for cancer research. This year, Erika Rax and Baked by Gemma decided to host their own ‘virtual’ tea party to celebrate and give their support this very worthy cause. All week long Erika is sharing recipes and posts from her friends and readers who are taking part in this online morning tea. The posts she has shared so far have been mouth watering!!
Nia Neve of Life & Co also, lent her support by hosting an awesome morning tea themed parcel swap which I participated in (look at what I received! EEE!) In keeping with this theme (and of course to add my own efforts to the cause), I thought I would share these wonderful Lemon, Honey & Poppyseed Cookies that I made to send to my swap partner.
These tasty treats are so light and tasty and, for all you celiacs out there, they are even Gluten Free! Luckily I made enough to send and to share with my housemates, because you should have seen their faces when I started packaging them up to send! No one wanted to miss out on these bad boys!
Recipe adapted from this recipe
- 150g of softened butter
- 50g of brown sugar
- 150g of honey
- 2 Tbsp of poppyseeds
- 2 Tbsp of grated lemon zest
- 4 Tbsp of lemon juice
- 175 g corn flour
- 275 g rice flour
- Preheat your oven to 180 Celsius and set aside a baking tray lined with baking paper.
- Using an electric mixer, cream together the butter and sugar until light and fluffy. Add in the honey and mix again until combined.
- Using a spoon, stir in the poppy seeds, lemons zest and lemon juice.
- In a separate bowl, sift the flour and cornflour together and gradually add to the butter mixture until it starts to come together as a dough. It will be very soft and slightly sticky.
- If the dough is too difficult to handle, place it in the refrigerator for 10 -15 minutes to harden slightly. Then scoop from the dough, enough dough to make 1 inch (approx) diameter balls.
- Place each ball onto the prepared tray and flatten down with the underside of a fork (pulling the fork across the surface to create ridges).
- Place in the oven and bake for 20 - 25 minutes or until the cookies are golden and brown. Transfer to a wire rack to cool.