. . . make some Lemon Arrowroot Wafers!
Buttery drops of sun
First of all, I want to thank two of my favorite bloggers for passing on to me the Lemonade Award:
5 Star Foodie, who not only has marvelous gourmet recipes (check out the Rack of Lamb with Saffron Cream) but also shares her dining adventures in some of the most outstanding and acclaimed restaurants in the country. Vicarious dining at its best!
Evil and Demented Little Cooker Girl - don't let the name fool you. This sweet site offers lovely photos, visual samplings of Filipino treats and some great baking-related links.
Thank you, ladies! Now, it's my pleasure to pass it on to another fantastic blog, Fake Food Free, which chronicles the life and healthy eats of Lori, an expat nutritionist living in Brazil. It's loaded with delicious recipes, nutrition tips and links, and fun stories of her travels. Check out her newest post on an eco-friendly and adorable method of weed-control.
One other mention: I want to thank ChefBliss for giving me her Fabulous Recipe award this week. She tried out my banana turon recipe and being a truly original cook, gave it a twist and made it her own [see it here]. Many thanks, ChefBliss!
So then, with the Lemonade Award came visions of lemon drops. I love this refreshing flavor, especially in baked goodies so I though I'd offer up these delicious little bites. I call them wafers because they're too dainty to be called cookies.
Lemon Arrowroot Wafers
This is adapted from a recipe courtesy of the Maya Kitchen Culinary Arts Center in Makati City, PH. It originally called for cornstarch and wheat flour but I opted for arrowroot and rice flours for a truly gluten-free treat. They came out light, crispy, oh-so-buttery and with just a hint of citrus!
Yields 6-8 dozen (1") wafers
1 - 1/2 cups arrowroot flour
1/2 cup rice flour
zest from 1 lemon (about 2 Tbsps)
3/4 cup confectioner's sugar
1/2 cup butter, softened
1/2 tsp vanilla extract
Frosting bag with a large star-shaped piping tip.
1. Preheat oven to 375 degrees (F) and line cookie sheets with parchment paper;
2. In a small bowl, whisk or sift flours together; add zest, stirring well to distribute, and set aside;
3. In a mixer, cream butter and confectioner's sugar; add egg and vanilla and mix well;
4. Add flour mixture by cupfuls, mixing well in between. The flours are very powdery so it may poof up as you mix! Continue adding dry mix by cupfuls until a very soft dough forms.
5. Spoon mixture into frosting bag and pipe quarter-sized rounds, leaving a little space between each one as they will spread during baking;
6. Bake at 374 degrees (F) for approximately 8 minutes or until edges of wafers are a nice golden brown. Remove from oven and let cool.
Serve with tea, ice cream or enjoy them on their own.
Notes: I used plain rice flour from Whole Foods but 'sweet' rice flour such as Mochiko can be found in Asian groceries and would work as well. And for a more pronounced lemon flavor, substitute lemon extract.