Dairy and Gluten Free Frosted Lemon Squares

I have become wary of recipes where no picture has been taken. They obviously pick the best ones for the book. I made two different types of biscuits recently from recipes with no photographs and they didn't turn out very pretty, it's not that they didn't taste nice buy they just weren't visually appetising.

This recipe is from a book called “Healthy Gluten-Free Eating” by Darina Allen and Rosemary Kearney. I got it last year for my birthday and it has been sitting in the bookshelf gathering dust. There are actually very good recipes in it, although, of course, not all Low FODMAP. Here is a lovely one for frosted lemon squares.

The recipe calls for a 25x18 cm, well greased, Swiss roll tin but I used a Pyrex tray and it worked fine (I don't even know what a Swiss roll tin looks like...). It also calls for xanthan gum but I never use it and I don't think it makes any difference plus it's very expensive!

Ingredients:

• 175g dairy-free margarine
• 175g caster sugar
• 2 eggs
• 75g rice flour
• 75g tapioca flour
• 1 ½ tsp gluten-free baking powder

For the frosting

• grated rind and juice of 1 lemon
• 110g caster sugar

Method:

Preheat the oven to 180°C. Put the butter, sugar, eggs, rice flour, tapioca flour and gluten-free baking powder into a food processor. Blend together for a few seconds. Spread the mixture evenly in the prepared tin and bake for 25-35 minutes or until pale golden brown. Meanwhile mix all the ingredients for the frosting in a bowl. As soon as it's cooked spoon a little of the frosting over the top at a time, allowing it to soak through before pouring on more. Leave to cool in the tin. Cut into squares.

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