Mini lemon cookies with maize flour | Glutenfreewhisk

These cookies are so tangy and so good that I am making these for the millionth time. The best part about these cookies is that these are gluten free cookies and so creamy that you will make them on repeat like me.

The shapes I have used is heart and star shape as I am posting them for my Valentine's month sweet challenge. You can make them in any shape you want. I have also made another version of Lemon cookies earlier and have posted a recipe, but these are a mini version minus the chocolate and wheat flour combined with maize flour. These chewy mini maize flour lemon cookies are tangy and sweet, in just the right amount.

Adding condensed milk add to the taste of these lemon cookies and I will suggest you do the same and avoid sugar altogether. If you check my recipe on YouTube for these gluten free lemon cookies you will find that I haven't used butter paper or rolling board or pin to roll them out and shape them. I have used just my palms, and these came out to be really great both in taste and shape. I have used cookie cutter though to give these the right shape in no time but if you don't have them just make round cookies using your hands.

I have kept my recipe of Lemon cookies simple but to my surprise, I have added lemon zest as well and I have liked its flavor this time. I didn't linger on my taste buds even if it was strong and sharp, but it enhanced the lemony taste of these gluten free lemon cookies. I am mentioning this because in my past recipe I have mentioned that I don't prefer the taste of zest and it spoils the experience for me. Like for my Gluten free orange with fennel recipe I avoided using the orange zest. But for these lemon cookies my experience was good with zest.

A lot of people love their cookies to be crunchy, but I like both chewy and crunchy cookies recipe and I make both of them. My sugar cookies recipe is crunchy and breaks with a snap whereas my dates and tahini cookies recipe is chewy and just perfect sugar free cookie recipe you can give yourself.

In my sweet February series, this mini lemon cookies recipe is the last second sweet delight, and I just can't get enough of my sweet February series already. Try these amazing recipes out as there is so much variation and lovely flavors that you will enjoy indulging in them.

INGREDIENTS - 

3-4 tbsp maize flour

2 tbsp condensed milk 

a little water as required to form a cookie batter

juice of 1 and a half lemon

Half tsp lemon zest

1 tbsp Melted ghee

1 tsp baking soda

Half tsp baking powder 

A pinch of salt

some colored sugar pearls for decoration

METHOD -

1. Line or grease baking tray with ghee and set aside. Pre heat the oven at 180 degrees Celsius.

2. In a bowl take maize flour, baking powder, baking soda, lemon juice, salt, lemon zest, ghee, and condensed milk and mix. Add a little water at a time to make cookie dough.

3. Once done. Take a small amount of batter in your hand, flatten it out evenly and use a cookie cutter to make shapes of heart and star. Arrange these on a lined tray.

4. Once all are done, decorate them with your choice of decoration and bake then at 170-180 degrees Celsius for 10-15 minutes.

5. Serve warm with tea or coffee and indulge.

Note - For safe keeping keep some maize flour next to you while shaping cookie. I did but my batter was perfect and non-sticky, so I was not in the need to use it.

You can store these cookies in an airtight container for a little more than a week even at room temperature in cool weather. 

Check the full recipe on YouTube (Gluten_free_whisk) - Mini lemon cookie recipe with maize flour

Mini lemon cookies with maize flour | Glutenfreewhisk