Tope se u ustima!!! Limun kolačići bez glutena 🫶🏻

Limun kolačići bez glutena 💛 Tijesto: 150 g šećera Korica 2 limuna 115 g maslaca 2 jaja 30 g limunovog soka 1 žl vanilin extracta 240 g bezglutenskog brašna Pomiješati šećer i limunovu koricu kako bi se šećer aromatizirao. Otopiti maslac na laganoj vatri i prohladiti. Sve sastojke za tijesto sjediniti, u početku će tijesto djelovati kao da je rijetko - gotovo biskvitno… nemojte dodavati više brašna! Tijesto ostavite u frižider na 2-3 sata - a može i preko noći. Dok se hladi napravite limun kremu. Limun krema: 100 g šećera 1 korica limuna 3 žumanjka 2 cijela jaja Cijeđeni sok 1 limuna Prstohvat soli 60 g ohlađenog maslaca Aromatizirati šećer limunovom koricom. Njezno smiksati i sjediniti jaja, žumanjke i šećer tek da lagano zapjene. Dodati limunov sok i sve staviti na laganu vatru, stalno miješati dok se ne zgusne. Ne smije se zgrušati nego biti svilenkasto. Na kraju dodati prstohvat soli i hladan maslac. Ova krema se također može raditi unaprijed i držati do mjesec dana u frižideru što će vam znatno skratiti vrijeme pripreme ovih kolačića. Ohlađeno tijesto podijeliti u 2 dijela da vam se ne zagrijava. Iz svake polovice dobijete cca 16 loptica koje uvaljate u šećer u prahu, složite na pek papir, izdubite lagano sredinu i punite limun kremom. Pečete u prethodno zagrijanoj pećnici na 170* svega 7-8 min. Da ostanu bijeli. Aromatični su i savršeno se tope u ustima! Toplo ih preporučam i kao Božićne kolačiće a dakako migu se raditi i sa običnim brašnom. Detaljan video postupak pogledajte na @youtube kanalu @just.katebake 🤗😘 . . #justkatebake #lemoncurdcookies #glutenfree Gluten-free lemon cookies 💛 Dough: 150 g of sugar Zest of 2 lemons 115 g of butter 2 eggs 30 g of lemon juice 1 tsp vanillin extract 240 g of gluten-free flour Mix sugar and lemon zest to flavor the sugar. Melt the butter over low heat and cool. Combine all the ingredients for the dough, at first the dough will seem thin - almost biscuity... do not add more flour! Leave the dough in the fridge for 2-3 hours - or overnight. While it is cooling, make the lemon cream. Lemon cream: 100 g of sugar 1 lemon peel 3 egg yolks 2 whole eggs Squeezed juice of 1 lemon A pinch of salt 60 g of chilled butter Flavor sugar with lemon zest. Gently mix and combine the eggs, yolks and sugar until they are slightly frothy. Add lemon juice and put everything on a low heat, stirring constantly until it thickens. It should not curdle but be silky. At the end, add a pinch of salt and cold butter. This cream can also be made in advance and kept in the fridge for up to a month, which will significantly shorten the time it takes to prepare these cookies. Divide the cooled dough into 2 parts so that it does not heat up. From each half, you get approx. 16 balls that you roll in powdered sugar, place on parchment paper, hollow out the center slightly and fill with lemon cream. Bake in a preheated oven at 170* for only 7-8 minutes. To remain white. They are aromatic and melt perfectly in your mouth! I highly recommend them as Christmas cookies, and of course they can also be made with regular flour. Watch the detailed video procedure on the @youtube channel @just.katebake 🤗😘 . . #justkatebake #lemoncurdcookies #glutenfreetreats