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Ingredients
250g caster sugar (granulated for my US friends) 250g butter 250g rice flour 3 lemons (zest and juice) 2tsp baking powder pinch of salt 3 eggs Lemon drizzle icing 150g icing sugar (powdered sugar for my US friends) juice of 1 lemon |
Start by preheating your oven to 160 degrees celsius (320 f)
To make my low FODMAP, gluten free lemon drizzle squares first combine the butter and sugar in an electric mixer. Mix on a high speed until pale and fluffy. Next, while mixing on a medium speed add the eggs one at a time and continue mixing until the eggs are incorporated.
Add the lemon juice and zest then add the flour, baking powder and salt. Mix on a medium speed until all ingredients are combined.
Pour your cake batter into a brownie tray, mine measures 30cm by 20cm by 3cm. Also, I line mine with baking parchment to make it easier to turn the cake out.
Bake in the oven for 30minutes, it will be golden brown on top.
While cooling on a wire rack cut into squares. Mix together your lemon juice and icing sugar by hand. Then drizzle over your squares once they cool.
To make my low FODMAP, gluten free lemon drizzle squares first combine the butter and sugar in an electric mixer. Mix on a high speed until pale and fluffy. Next, while mixing on a medium speed add the eggs one at a time and continue mixing until the eggs are incorporated.
Add the lemon juice and zest then add the flour, baking powder and salt. Mix on a medium speed until all ingredients are combined.
Pour your cake batter into a brownie tray, mine measures 30cm by 20cm by 3cm. Also, I line mine with baking parchment to make it easier to turn the cake out.
Bake in the oven for 30minutes, it will be golden brown on top.
While cooling on a wire rack cut into squares. Mix together your lemon juice and icing sugar by hand. Then drizzle over your squares once they cool.
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