Love these blue eggs. It is all mixed in one bowl, simply and quickly. I replaced the wheat flour and corn flour combined with a slightly smaller volume of gluten-free flour, but added some extra flour after the first tray of cookies, to stiffen the mixture.
Batch 1: the mixture was too soft and the biscuits spread out very flat, but were fragrant and slightly cakey while warm. The children eat the whole tray.
Batch 2: a stiffer batter, which just holds the pattern of the fork tines once baked. Gluten-free cookies can often be dry with an unappealing mouth-feel, but the texture of these biscuits lends themselves to the slightly gritty feel of rice flour - bite through the crisp shell and the texture is just light, lemony crumb that dissolves on your tongue. Make them small enough that you feel justified in having yet another.
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