An easy recipe to feed a crowd. This is such a great staple to make when you have unexpected guests for afternoon tea
What You Need:
120g soft butter or margerine
1/2 cup castor sugar
Zest of one lemon
1 egg yolk
2 cups gluten free flour ( we used Bezgluten Multi Mix)
3 tsp gf baking powder
4 tblsp milk (can be substituted if dairy free)
1 1/2 cups icing sugar
Juice of one large lemon
How To Prepare:
Preheat the oven to 180 degrees fan forced (160 degrees conventional). Line two trays with sheets of baking paper
In a bowl combine the butter, sugar and lemon zest. Beat with an electric Mixer or stand mixer until light and fluffy
Add the eggs and yolk one at a time, making sure they are well mixed in. Add the flour and baking powder plus the milk to create a cake batter.
Fill batter into a piping bag with no nozzle and pipe circular amounts onto the baking paper - around 5 cm diameter.
Bake in the hot oven for 12-15 minutes until golden. Let them cool before icing.
To make the lemon icing add the juice of one Lemon to 1 1/2 cups of icing sugar. spread the icing onto the bottom (the part that was on the tray) of the cakes.
You can sprinkle them with hundreds and thousand or add chocolate icing if you wish.
Makes 24 - 30