Name: Lemon Rice Flour Cookies with Lemon Glaze
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 24 servings
Ingredients: 3 egg yolks; 70 g cane sugar; Zest of 1 lemon, grated; 16 g rice flour or cake flour; 250 g milk; 30 g lemon juice; 70 g unsalted butter; 115 g water; 1 g salt; 75 g rice flour; 3 whole eggs; 45 g powdered sugar; 10 g lemon juice

Directions

1. Step

In a pan, combine 3 egg yolks, 70 g cane sugar, grated zest of 1 lemon, 16 g rice flour (or cake flour), and 250 g milk. Heat the mixture over low heat, stirring constantly, until well combined. Once heated, transfer the mixture to a bowl and cover it with plastic wrap. After a while, add 30 g lemon juice and mix well.

2. Step

In another pan, heat 70 g unsalted butter, 115 g water, and 1 g salt until the butter has melted. Turn off the heat, then stir in 75 g rice flour. Let it cool slightly before incorporating the 3 whole eggs, mixing well until the dough comes together. Transfer the mixture to a piping bag, cut a small tip, and pipe small cookie-sized portions onto a baking tray. Bake in a preheated oven at 170°C for 40-45 minutes until golden brown and crisp.

3. Step

Once the cookies have baked and cooled, pour the previously prepared mixture over them. In a separate bowl, combine 45 g powdered sugar and 10 g lemon juice, then drizzle this glaze over the cookies.