GF Matcha Lemon Curd Thumbprint Cookies

Method

1. Preheat your oven to 175°C. Line a baking sheet with parchment paper.
2. Grate the zest of 2 lemons. Set aside.
3. In a large mixing bowl, cream together softened butter, caster sugar, and lemon zest until light and fluffy.
4. Beat in the eggs, one at a time, followed by the fresh lemon juice and vanilla extract. Mix until well combined.
5. In a separate bowl, sift together the gluten-free flour, matcha powder, xanthan gum (if needed), baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
6. Cover the dough with plastic wrap and chill in the refrigerator for about 30 minutes. Chilling will make the dough easier to handle.
7. Once the dough has chilled, scoop out tablespoon-sized portions and roll them into balls. Roll each ball in icing sugar until coated evenly.
8. Place the coated balls onto the prepared baking sheet, spacing them apart. Using your thumb or the back of a spoon, make an indentation in the center of each cookie.
9. Spoon approximately 1/2 teaspoon of lemon curd into each indentation.
10. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
11. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
12. Once cooled, serve and enjoy your delightful GF Matcha Lemon Curd Thumbprint Cookies!