Taste & Create: Lemon Curd Cookies
Taste & Create is a blogging event in which you are randomly paired up with another particpant, and each of you try a recipe from the other’s food blog. I was paired with the talented Cherrapeño. I immediately started looking for a recipe I wanted to try. Everything looks so good!! Hubby has a coworker who loves lemon, so the Lemon Curd Cookies caught my eye. I made my first lemon curd back in January and loved it.
Lemon Curd Cookies – from Cherrapeño – Adapted from The Guardian Weekend by Dan Lepard – makes ~2 dozen
I used this calculator to get my grams to cups/Tbsp conversion.
Topping:
50g (10 Tbsp) rolled oats
50g (4 Tbsp) double cream
100g good lemon curd – I made my own using this recipe – I used 1/2 cup
Base:
100g (1/2 cup) caster sugar
100g (8 Tbsp) unsalted butter, softened
zest of 1 lemon
150g (1 1/2 cup) plain flour
25g (2 tbsp) ground rice – I used organic brown rice flour
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.
I had some problems with the cookie dough. I’m not sure if it was because my conversions were off or what. When I followed the directions, after the dough came out of the fridge for an hour, it crumbled horribly. I couldn’t get it to stick together at all. It was quite crumbly when I wrapped it up but I thought it would solidify while chilling.
I ended up adding 1/2 cup soy milk to the mixture and mixed it up and re-chilled it. This helped tremendously. I was able to slice the dough once it was chilled for another hour.
My cookies didn’t spread or rise too much. But they did taste great. They also aren’t that pretty. I’m convinced that desserts that look good taste better. It’s a mental thing. Hubby even commented that the bad thing about these cookies is that they’re kinda dull looking. BUT, everyone at our family get together loved these cookies and I didn’t bring any home.
The lemon curd recipe was also taken from Cherrapeño. This lemon curd recipe was very simple to make. It was very lemony and tangy. This recipe was easy to make since it used whole eggs.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Three ingredients? Amazing, I can’t wait to try this for myself!
beantownbaker — February 3rd, 2013 @ 9:42 pm
If you make it, let me know what beer/fruit combo you use. I can’t wait to try different combinations.
I just made it last night and used frozen strawberries and Shock Top Honeycrisp Apple Wheat. Amazing!!! So creamy without any dairy. I’ll be posting the recipe on my site next week.
beantownbaker — February 4th, 2013 @ 9:44 pm
First of all, I haven’t had that beer, but it sounds tasty on it’s own. I’m sure it was delicious with the strawberries in this sorbet. So glad you enjoyed it. Let me know when your post goes up!
what an interesting idea! love that you can still taste the individual flavors 🙂
beantownbaker — February 4th, 2013 @ 9:44 pm
I loved it too. Even though when you say Strawberry and Beer Sorbet people kind of look at you like you’re crazy….
This sounds awesome and I know my husband would love it but we don’t have an ice cream maker. Is there an alternative way to make it?
beantownbaker — February 7th, 2013 @ 6:20 pm
I haven’t made it without an ice cream maker… Here’s an article from David Lebovitz on how to make ice cream without an ice cream maker: http://www.davidlebovitz.com/2007/07/making-ice-crea-1/
Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about ice cream and sorbets – or anything similar like gelato. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Have a great week.
Jen , thanks for joining the link up for Food on Friday on Carole’s Chatter. I hope you enjoyed looking at some of the other links. I have been reading them all and must say my ice cream cravings are now almost out of control! Cheers
Ps I am signing up to follow your blog. A follow back would be great – or maybe you have already?
I work in a brewpub in Boulder. I’m gonna try this out with fresh peaches, honey, and a strong belgian golden ale. I’ll let you know how it goes.
beantownbaker — August 16th, 2013 @ 8:18 am
Oh man – that sounds awesome. I have a TON of peaches in my house right now… I just made a blueberry variety the other night.