Lemon Curd Cookies

Montbretia sprig, from the garden

Montbretia sprig, from the garden

A large chunk of my week off was spent in the garden, writing or curled up in my favourite chair in the living room, also writing 🙂 When I was happy that I’d done all I could to my literature review, I started a baking marathon on Friday, accompanied with a bit of fiction writing on the side. These were the first things I started to bake…

Lemon Curd Cookies

Before baking

Before baking


Makes about 10

Before baking, these lemon shortbread rounds are spread with a mixture of cream, oats and lemon curd – the cooking turns it into a bumpy, chewy topping.

  • 50g rolled oats
  • 4 tbsp double cream
  • 100g good lemon curd
  • 100g unsalted butter
  • 100g caster sugar
  • Zest of 1 lemon
  • 150g plain flour
  • 2 tbsp ground almonds
  1. In a small bowl, combine the oats, cream and lemon curd. Cover and set to one side while you prepare the other ingredients.
  2. Cream the butter and sugar with the lemon zest until fluffy, then add the flour and ground rice, and work into a soft dough. Roll the dough into a cylinder about 20cm long and 5cm in diameter. Wrap the dough tightly in clingfilm or baking parchment, then transfer to the fridge for an hour or so, until firm.
  3. Preheat the oven to 180C/350F/ gas mark 4. Line a large baking tray with nonstick baking parchment, then unwrap the dough and slice into 2cm discs. The shortbread will very likely crumble as you cut it, but don’t worry – just roughly press the dough back together with your hand. Space the dough rounds about 4-5cm apart on the baking tray.
  4. Spoon a teaspoon of the lemon curd/oat mixture on top of each disc and spread it to cover. Bake for 25-30 minutes, until the cookies have risen and the tops have gently browned.
  5. Leave to cool for a few moments before transferring from the tray to a wire rack, then leave to get cold.
Lemon curd cookies

Lemon curd cookies

I think I could have cut down the baking time by ~10 minutes and avoided the slightly over-done edges on these – a bit of a shame, those. I also would have been much more careful about spreading out the topping; I was slap-dash and they ended up a bit uneven. Still – they do taste lovely and the contrast between the sandy shortbread and the chewy, lemon-y topping is very pleasing with a nice cup of tea!

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