GF Lemon And White Chocolate Cookies

150 g softened butter
1/4 cup brown sugar
1/3 cup caster sugar
1 egg yolk
1 tsp vanilla essence
1 1/2 cups flour (2 parts rice, 1 part corn, 1 part tapioca plus 1 tsp guar gum)
1 1/2 tsp baking powder
~100 g white chocolate, chopped into chunks
rind and juice of 1 lemon

• Mix butter, sugar and egg together until smooth
• Add vanilla and mix through
• Add flours and baking paper, mix until combined
• Stir in chocolate and lemon rind and juice 
• Roll in to balls and place on a tray lined with baking paper
• Bake 10-15 min at 180°C until lightly browned

Variations:  To make a lactose-free version, use dark chocolate and margarine.  

The recipe works with just rice flour - use only 1 tsp baking powder, and add about a tablespoon of water

This is a very versatile recipe, so play around with different types of chocolate, with or without lemon.  I particularly like using a mix of white and milk chocolates, with no lemon.

Super Lemony Gluten- and Lactose-Free Lemon Meringue Pie

Pastry

125 g chilled margarine, cubed

250 g gf flour (I use 2 parts rice, 1 part corn and 1 part tapioca)

1 tsp guar/xanthan gum

2 Tsp caster sugar

1/2 tsp salt

1 egg yolk (keep white for meringue)

2 1/2 Tsp cold water

• Sift flour, sugar and salt together 3-4 times to make soft and fluffy
• Add cubed margarine and rub into the flour, lifting as you rub to ensure there is lots of air
• Whisk egg yolk and water together
• Make a well in the centre and pour in egg
• Mix through by 'cutting' rather than stirring (or use dough beaters)
• Form the dough into a ball and chill in the fridge for 30 min
• Once chilled, roll out or press into a 23 cm tin
• Blind bake for 15 min at 180°C, then bake for another 15-20 min
• Allow to cool to room temp

Lemon Filling

3-4 large lemons

100 g margarine

1 cups sugar

2 eggs, beaten

• Grate lemon rind and squeeze juice into a saucepan
• Add eggs, sugar and cubed butter
• Stir constantly with a whisk over a low heat until sugar has dissolved
• Chill for ~an hour in freezer, or overnight in fridge

Meringue

4 egg whites

1/2 cup caster sugar

1/4 tsp salt

• Beat egg whites and salt together
• Slowly add sugar while beating
• Continue beating until stiff

Putting Together

• Mix 2 Tsp meringue through the lemon filling
• Pour lemon filling into cooled pastry shell
• Spread meringue evenly over the top
• Bake ~15 min until the meringue top is light brown