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Gluten Free Melting Moments
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5 from 4 votes

Gluten Free Melting Moments

Delicious gluten free melting moments just like your grandma use to make. So easy with a perfectly buttery, sweet and crumbly melt in your mouth feel finished off with a hit of zesty lemon goodness.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Cookies
Cuisine: Australian
Servings: 20 complete cookies



  • 180 grams Unsalted Butter softened
  • 1/2 cup Icing Sugar
  • 1/2 cup Custard Powder Orgran brand gives a beautiful rich flavour
  • 220 grams Gluten Free Plain Flour *see notes below

Lemon Icing

  • 60 grams Cold Butter cubed
  • 2/3 cup Icing Sugar
  • 2 tsp Lemon Rind grated
  • 1 Tbspn Lemon Juice freshly squeezed



  • Preheat your oven to 200 degrees Celsius and line two trays with baking paper.
  • In a large bowl place your very soft butter (If you've baked these before, you'll notice I've changed this recently to soft not cold butter, it makes them easier to roll). Using hand held beaters (or a stand mixer) beat on medium speed until the butter and sugar become smooth and lighten in colour. Turn beaters up to high and and beat until they form a whipped, fluffy and light mixture.
  • Sift over the custard powder and plain flour and using a spoon mix together. Don't worry if the mixture looks too dry at this point, it will come together I promise.
  • Once the mixture is starting to clump together you can get your hands in there and start squishing together to form a solid dough like texture.
  • Take a teaspoon of cookie dough and squish into a rough ball shape before rounding off slightly by rolling between your palms. Place onto your prepared sheets a few centimeters apart. If you'd like truly uniform balls weigh them out as you go, I make mine approx 13grams per ball.
  • Once all your balls are rolled, take a lightly floured fork and press down on each ball once.
  • Pop straight into a hot oven for 10 minutes. These cookies will not change colour on top, so to check lift one up and the bottoms will be a light brown.
  • Remove and cool for 5 minutes on the tray before transferring to a wire rack to cool fully. Once your cookies have cooled down you can start work on your lemon icing to sandwich in between.

Lemon Icing

  • In a medium bowl, place your extra cold cubed butter and icing sugar. Repeat step 2 from above and beat until the butter and sugar becomes a light fluffy texture.
  • Add your lemon zest and juice and beat again until stiff and well incorporated. Now transfer into a piping bag with any kind of large open tip.
  • Take the time to match up the cookies now into rows of two, matching the same sized cookies together. Do a swirl or dollop of icing on one row of cookies at a time, leaving their lids without icing.
  • Leave for 5 minutes or so for the icing to harden slightly before placing the second row of cookies on top of the icing mixture and gently pressing down.
  • Dust lightly with icing sugar and serve!


  • Always be sure to check that your Icing Sugar brand is Gluten Free - I recommend CSR for a good quality, GF marked brand.
  • Not all flour blends are made equal, I recommend White Wings Gluten Free Plain Flour blend for these cookies.
  • I used a Wilton 1M piping tip to create the pretty swirls of icing on each cookie, however any tip you like can be used to create whatever effect you like.