INGREDIENTS
1/2 cup
4 oz | 70g rice flour
1/3 cup
7 oz | 50g tapioca
1/4 cup
85 oz | 24g almond meal
1 tsp
baking powder
1/2 tsp
salt
2 tbsps
butter
1/4 cup
4 oz | 40g brown sugar
2
eggs
1 tbsp
lactose free yogurt - leave a
1 tsp
lemon zest
1/2 tsp
vanilla extract
1 cup
4 oz | 125g icing sugar
3 tbsp
lemon juice
1 tbsp
lactose free yogurt
1 tbsp
lemon zest