Gluten Free Citrus Kisses.

I’ve been trialling recipes out of the local newspaper recently and found this one for Citrus Kisses. I have adapted it for my partner who has Coeliacs disease and it still turned out really well. I think they’re similar to melting moments in texture.

First get all the ingredients you’ll need prepped. There are not many to findΒ  πŸ˜€


180gm butter, soft

100gm icing sugar, sifted

1 lime or lemon zest

100gm GF cornflour

180gm Gluten Free Self Raising flour

NOTE : The ingredients also list the juice as well which is why you see it in this picture, however, the recipe didn’t feature it at all so I left it out and it didn’t affect the texture at all.

Butter icing

120gm unsalted butter, soft

140gm icing sugar, sifted

Juice and zest of lime or lemon

Preheat your oven to 170 Celsius and line two baking trays (I used one long one) with baking paper.

In a clean bowl, beat together the butter, icing sugar and zest until pale and fluffy, about 3-5 minutes.


The recipe said to use a spatula to fold in the flours but after trying this and finding it wanting, I just used the electric hand mixer to combine everything in quick time πŸ˜€


Roll dough into walnut sized balls and place 5 cm apart on your baking tray and bake for 20-25 minutes or until the edges start to turn golden.

I like fork marks on top of these style of biscuits so I lightly press the back of a fork into the top.



Remove from oven and allow to cool.

To make the butter icing, beat the butter and icing sugar together with the zest (and a little juice if needed) in a clean bowl until light and fluffy.


Sandwich two biscuits together with a generous dollop of the icing and try not to eat them all with a cuppa. They made 10 full biscuits all up though my walnuts must be bigger than the original recipe makers walnuts which came to 15! I think she must have been sizing macadamia nuts πŸ˜€


Bon appetit.

3 thoughts on “Gluten Free Citrus Kisses.

  1. You wouldn’t want to sneeze when you had first assembled your ingredients Pinky ;). I don’t know whether I am a sad pathetic Pinterest addict or just very proud of my sisters blog because I have been surreptitiously pinning all of your posts. Hopefully it opens your blog up to everyone in the pinning world (the rest of the sad pathetic addicts πŸ˜‰ ) and gives your blog the exposure that it deserves. This recipe looks dangerous. I am not known for my ability to moderate myself when it comes to “delicious” so best I don’t make these or I might not know where they all went inside of a day. Jason is a lucky man to have a partner who makes him gorgeousness on tap. Steve is just lucky he gets his weekly Stromboli at the moment (even if it DOES have spaghetti eyes) and as he STILL hasn’t finished the last batch of bickies that I baked for him, he aint gettin’ any more! πŸ˜‰ Tough love. (I also know that he has been attempting to feed them to the dog! Sigh…)

    1. I’m probably not helping either of our waistlines or diabetes with my cooking at all Fronkiii but the poor love deserves some goodies to eat. I bought a Wheat and Gluten free diabetic cookbook/magazine yesterday (along with Stephen Kings new short story Joyland) yesterday that has the most amazing recipes in it and am going to try them all out on Jason. Lucky man πŸ˜€

      1. Hopefully it is the mag and not the Stephen King book you are getting recipes from…I would be VERY suss of what Stephen King was brewing up ;). I know what you mean. I have to be very careful when I want to treat myself as well. I can’t drink wine or acidic things any more, my stomach just won’t take them and I get horrendous pains (like mum and Jamie did) so I have to manage the acidic things that I eat. I don’t eat many grains any more aside from barley in my soup as I don’t want to develop an intolerance and certainly notice when I eat a sandwich now but I think I am pretty healthy and swill enough weird probiotics to fend off the bag bugs. They wouldn’t be game to tackle my digestive system any more, they have to get past all of the existing “occupants” πŸ˜‰

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