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
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
- In a small bowl, combine the oats, cream and lemon curd. Cover and set to one side while you prepare the other ingredients.
- 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.
- 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.
- 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.
- Leave to cool for a few moments before transferring from the tray to a wire rack, then leave to get cold.
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!