Tuesday 6 March 2012

Lemon Shortbread with Lemon Frosting (Egg Free and Allergy Friendly)

I love to bake but it is tough to find recipes that don't include eggs and since Blondie Boy is allergic to eggs that means he doesn't get to help me bake very often. I decided to try and find a recipe online that was egg free and allergy friendly we could try together. I found a recipe for lemon cookies that used Ener-G egg replacer and decided to give it a go. 

Blondie Boy had a lot of fun being my helper and best of all no eggs meant he got to lick the spoon! Who doesn't like the lick the spoon? Now I have no idea if they turned out as intended since the recipe had no reviews or photos but we liked them. 

Cute Toddler Licking the Spoon

I tweaked the recipe a little so below is my version of Allergy Friendly Egg Free Lemon cookies with Lemon Frosting. They have a consistency similar to shortbread and the lemon frosting gives them a tangy taste which would make them perfect to have with a cup of tea.

Lemon Shortbread Lemon Icing

3⁄4cupsoftened butter (about 6oz)
1⁄4cupsugar (plus 1tbsp)
2 1⁄2tspLemon Juice
(1/2 a lemon)
1tspgrated Lemon Peel
(zest of 1 lemon)
1 3/4cupall purpose flour
1tspEner-G Egg Replacer
1⁄8tspGround Cloves

1⁄4cupsoftened butter (about 2oz)
2 1⁄2tspLemon Juice
(1/2 a lemon)
cuppowdered sugar (icing sugar UK)

In mixing bowl, beat butter for 2 minutes on medium speed. Turn speed down to slow and gradually add in the sugar. Mix for another 3 minutes on medium-high speed and scrape down sides as needed. 
Zest the lemon before you juice it or it will be really hard to zest after. Pour in the juice, peel and vanilla. 
In a separate bowl, blend together the flour, Ener-G Egg Replacer, and cloves. Slowly add dry mix with butter mixture. Mix on slow for a few seconds and then on medium until incorporated; repeat until all the flour is mixed in. Place dough on flat surface, roll into a log shape, cover, and refrigerate for an hour. 
After the hour, preheat oven to 360 degrees F (180C). Replace chilled dough back onto surface and cut into 1/4" circles. Set cookies on a non-greased tray so they are not touching (cookies will not rise so you don't need mush space)
Turn oven down to 350 degrees F (175 C) and bake for 15-17 minutes or until lightly browned.
Let cool for 10 minutes before apply Lemon Icing (recipe below).
In a medium bowl, beat ¼ cup soft butter (I used Lurpak spreadable because I was out of butter) for 3 minutes. 
Scrape sides and add in 1 cup powdered sugar, 2 ½ tsp lemon juice (the other half of the lemon) and ¼ tsp vanilla. Blend on slow for 8 seconds, then increase to medium-high speed for 4 minutes, scraping sides as needed. Frosting will be thin but not watery. Add more icing sugar until desired consistency is achieved.


Melaina25 said...

Those cookies look good.  Look at all that hair, what a cutie pie you have.

Melaina25 said...

Awwww, your blondie boy looks very cute in his apron!


Melaina25 said...

Look delicious and your and my little man have matching long hair. Love that American style on boys!

Melaina25 said...

yay long hair boys! BB got it shaped at the salon today but still long just less shaggy :)

Melaina25 said...

Those cookies look yummy!!!  I'm going to look for the Ener-G (it is available in the states, right?), to make them, even though no one in my house has allergies!!!  

Melaina25 said...

Yup my Mom sent me the Ener-G from the US! I think she got it at Whole Foods.

Melaina25 said...

lemon cookies sounds so perfectly refreshing right now


Melaina25 said...

eat my pussy