Monday, 21 May 2007
Lemon Curd Cookies
When my husband comes back from the corner shop on Saturday mornings laden with the newspapers, the first thing I do is rip the plastic bag off the The Guardian Weekend magazine and thumb through to the food section to see what glorious recipe Dan Lepard has come up with. Dan is an artisan baker with an excellent website, which I have just discovered - it has a forum where you can find out everything you ever wanted to know about handmade breads, bread techniques and ingredients, and if you have a problem - this is the place to ask.
This recipe from the April 22 2006 issue of The Guardian Weekend is a winner.
It is an unusual mix, the base is a crisp shortbread round and the topping has a contrasting chewy, soft texture - made from a mixture of cream, oats and lemon curd.
Make sure you use a really good lemony lemon curd - I made my own - see Lemon Curd. I could eat a bowl of just the oat/lemon topping it’s so good!
Ready to bake
Lemon Curd Cookies
Adapted from The Guardian Weekend by Dan Lepard
50g rolled oats
50g (4 tbsp) double cream
100g good lemon curd
100g caster sugar
100g unsalted butter, softened
zest of 1 lemon
150g plain flour
25g (2 tbsp) ground rice
Measure the oats, cream and lemon curd into a small bowl and mix until combined. Cover the bowl with clingfilm until ready to use.
Mix the sugar and butter with the lemon zest for a couple of minutes until fluffy, then add the flour and ground rice, mix until you have a soft dough.
Roll into a cylinder about 5cm by 20cm long and wrap in cling film. Chill for at least an hour until firm.
Heat the oven to 180C/350F/Gas 4-5, line a large baking sheet with baking parchment and slice the dough into 1½cm discs. They may crumble as you cut them but you can just press the dough back together again. Space them well apart as they will spread a bit.
Spoon a teaspoon of the oaty/lemon mixture on each circle of dough and spread it to the edges.
Bake for 20-30 minutes or until the cookies have just risen and the tops are browning. Cool for a few minutes until placing on a wire rack to go cold.