Gluten-Free Lemon Sparklers

These bite sized cookies are loaded with as much lemon flavour as possible and crowned with glittering sugar. Gluten-free AND vegan, they're a hit at bake sales, parties or simply an afternoon snack!

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The taste and smell of citrus is always such a welcome addition to the grey of winter. I'm lucky enough to live in a climate where we can get really good lemons, oranges (including blood oranges!) and grapefruit in the winter, and I love incorporating them into recipes where I can. 

I whipped up these tiny cookies for Christmas gifts - packed to the brim with lemon flavour, they make the whole kitchen smell like a sunny day when they're baking. The blend of flours and a hint of guar gum (you can also use xanthan) work their magic and keep these deceptively gluten-free - my non celiac family tried them and couldn't tell! It is important to make these with the weighted measurements of the flours in particular, since the balance with gluten free mixtures is delicate.

Once the dough is made and rested (also important - you want the gum to start activating), it's easy to scoop and give a final roll in sanding sugar. This gives these morsels such an elevated look and lets them stand out on the cookie platter - perfect if you have any gatherings or bake sales in the future!

Gluten-Free Lemon Sparklers

Adapted from Noshtastic

Makes 18

100 g brown rice flour (ideally superfine)

100 g sorghum or amaranth flour

25 g sweet rice flour

¼ tsp guar gum

½ tsp baking powder

¼ tsp salt

110 g vegan margarine

200 g sugar

prepared egg replacer for 1 egg

zest of 2 lemons

½ tbsp vanilla

2  tbsp lemon juice

Yellow sanding sugar, for rolling

1. In a medium bowl, whisk together the flours, guar, baking powder and salt. Set aside.
2. In a large bowl, cream together the margarine, sugar, egg replacer and lemon zest until well blended.
3. Add the vanilla and lemon juice, beating well.
4. Add the flour mixture and mix until well combined and no flour remains.
5. Cover the bowl and chill for 30 minutes.
6. Heat the oven to 350F and line a baking sheet with parchment.
7. Scoop tablespoon-sized balls of dough (I used a disher) and roll them in the sanding sugar.
8. Set on the trays about 1 inch apart.
9. Bake for 13-15 minutes, until the bottoms are looking lightly browned.
10. Cool completely on the sheets.