Best 4 Wicklewoods Gluten Free Lemon Surprise Recipes

WICKLEWOOD'S GLUTEN FREE STOLLEN

Steps:

• Preheat oven to 200°C.
• In a large bowl, mix together the flour and the yeast.
• Add the caster sugar, mixed fruit and mixed spice, stir in the melted butter and warm milk to form soft but not too sticky dough.
• Turn the dough out onto a lightly dusted surface and knead until smooth and the fruits are evenly distributed.
• Lightly roll the dough into a rectangle.
• Roll the marzipan into a sausage shape and lay it down the middle of the dough.
• Roll the dough around it and squeeze the ends to neaten the shape.
• Place it on a lightly oiled baking sheet, cover and leave it to prove in a warm place for approx 30 minutes.
• Bake for about 20-25 minutes until golden brown, Allow to cool slightly.
• Sift the icing sugar into a bowl and mix with just enough lemon juice to form a stiff icing, spread this along the top of the stollen while it is still warm.
• Decorate with the toasted flaked almonds.

WICKLEWOOD'S GLUTEN FREE LEMON SURPRISE

Steps:

• Preheat the oven to 180c,
• In a bowl, beat the butter lemon zest and sugar together until light and fluffy.
• Add the egg yolks, flour and baking powder, beat well together.
• Gradually add the milk and lemon juice. (Don't panic if it curdles).
• In a separate bowl, whisk the eggs whites until they form stiff peaks.
• Using a metal spoon, gently fold the egg whites into the lemon mixture.
• Pour into a greased 2 pint ovenproof dish.
• Place the dish in a ban Marie and bake for 45-50 minutes.

BEST EVER LEMON SQUARES (GLUTEN-FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Whisk 1 1/4 cup rice flour, confectioners' sugar, and oat flour together in a bowl. Mix butter into flour mixture until evenly combined; press into the bottom of the prepared baking dish.
• Bake in the preheated oven until crust is golden brown, about 15 minutes.
• Beat eggs together in a bowl until light and smooth. Combine white sugar, 1/4 cup rice flour, and baking powder together in a separate bowl; stir into beaten eggs until just combined. Stir lemon juice and lemon zest into egg mixture; pour over crust.
• Bake in the preheated oven until filling is set, about 30 minutes. Cool completely before cutting into bars.

GLUTEN-FREE LEMON SQUARES

Steps:

• Heat oven to 350°F. Spray bottom only of 9-inch square pan.
• For Crust, in medium bowl, stir together 1 1/2 cups flour blend, 1/2 cup granulated sugar and the xanthan gum. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Add water, 1 teaspoon at a time, tossing with fork, until crumbly. Press dough in bottom of pan. Bake 20 to 25 minutes or just until set.
• For Filling, in medium bowl, stir together all ingredients except powdered sugar with whisk until blended. Pour over hot crust.
• Bake 23 to 28 minutes longer or until filling no longer jiggles when pan is moved. Cool completely on cooling rack, about 2 hours. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar before serving. Cover and refrigerate any remaining lemon squares.