The final official long weekend is finally completed yesterday before the x’mas hits around the corner! Yesterday was Labour day in Sydney and it was a great time for IK and I to really settle, relaxed at home (and shopping out!). It’s always great to have such occasional 3 days break especially when you do work full time 9-6 every weekday! I’ve managed to stock some more kitchenware (I know, I know.. I’ve been overly stocking even though I must say I have so many pots and pans at home already!), but this time I’ve stock myself a pancake and waffle pan! 🙂 So stay tuned with some new recipes coming up!
Anyway, so do you remembered in the last post when I’ve mentioned about having too many lemon at home and that I’m planning to start a ‘lemon month!’ , well, this will be the very first post! 🙂 For some reason, I was addicted to the sourness of lemon, I love its freshness and yellowy colour!
This is no difficult task, by the way. It’s nice and simple, and of course, tasty too! I didn’t find normal vanilla cookies too attractive though, but decided to add some spice to it! 🙂 I think that’s just a little “different”, I hope! Oh, don’t forget to check out my ANZAC tart too! It’s lemon and panna cotta, (well, it was made a while ago, but it’s always as good!)
You’ll need (makes 2 dozen):
- 160 grams of plain flour
- 100 grams of self-raising flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 200 grams of caster sugar
- 1 large egg, at room temperature, lightly beaten
- 1 teaspoon of vanilla essence
- 170 grams of unsalted butter, softed
- 1 tablespoon of grounded ginger
- 1 tablespoon of grounded cinnamon
- 1 tablespoon of grounded nutmeg
- 300 grams lemon curd (homemade or store bought)
- Sift flours, baking powder, salt, ginger, cinnamon, nutmeg in a bowl.
- Beat together butter and sugar in a separte bowl, using a hand mixer at medium level until light and fluffy.
- Add egg and vanilla, and beat until fully combined.
- Add flour mixture (in 3 additions) and kneel dough together with the palm of your hand. Start off with 1/3 of the flour mixture, kneel until combined, then add the second 1/3 of the flour mixture, and continue.
- Divide dough into 2 equal pieces, roll into balls and wrap in plastic wraps tightly. Place in the fridge for 1 hour to rest.
- Meanwhile, preheat the oven to 180C. Line 2 baking trays with parchment paper.
- Prepare lemon curd if you decide to do homemade.
- Remove dough (one at a time), onto a well floured working bench. Sprinkle flour onto the rolling pin and roll out dough until it reaches about 5mm thick.
- Use your favourite cookie cutter, cut out as many cookies as you could and lay them separately onto the baking tray. Ensure you leave about 2cm gaps between each cookie as they will expand in the oven.
- Bake cookies for 12-15 minutes or until golden; switch position of sheets halfway through baking to ensure balance.
- Cool on parchment paper for 3 minutes, and transfer to cooling rack to cool completely. Continue with the second piece of dough.
- Transfer lemon curd to a pastry bag with a small tip (choice of yours), and pipe lemon curd to one cookie, sandwich with another cookie. Continue with the rest of the cookies.
- Sprinkle with icing sugar on top and serve immediately.
- It is not ideal to sandwich too much lemon curd between cookies as it will spat out!
- Make sure you don’t roll out the dough too thin as this will easily form cracks when baking.
- Only pipe lemon curd when you wanted to serve, or else moisture will make cookies soft and reduce crunchiness. Best pipe 10 minutes before serving.
- Cookie dough can be chilled in the fridge for 5 days or freeze for 1 month, ensure dough is properly wrapped with plastic wraps.
- Work fast when rolling dough as hand temperature can make dough sticky.
Lightly adapted from Epicurious