Saturday, 25 August 2018

Lemon dimple cookies



After a long break from blogging, now I'm finally back! I've found some time to sit down and browse some photos and recipes to whip up a post. For a new start, I chose something easy. These cookies are quick and don't require much work - in fact, the mixer does most of the job. They are just simple but small and cute, right for one bite, but they pack a zesty punch. There are no fancy ingredients either - the recipe calls for a small jar of lemon curd, but if you are not keen on lemons, a jar of your favourite jam will do just as well, just swap lemon juice and zest for a teaspoon of vanilla flavouring. Let's start then!

Ingredients for around 4 trays (will make 4-5 dozens, depending on how big you want them):
1 block salted butter (250g)
1 cup granulated sugar
3 egg yolks (medium size)
2 cups plain flour
juice and zest of 1 lemon
small jar of lemon curd

First, sieve flour and set it aside. Cream butter and sugar in a bowl on a medium speed of the mixer until it's light and fluffy. Add egg yolks, one at a time, making sure they are well incorporated. Add lemon juice and zest. Switch mixer to the lowest speed and slowly add flour. Keep mixing until there are no clumps - you may need to stop the mixer and scrape the sides and bottom of the bowl to make sure it's well mixed. When the dough looks smooth, move it to the icing bag (or just regular freezer bag). Snip the corner of the bag. Line cookie sheet with baking paper and squeeze the dough to form round cookies (4-5cm in diameter), making sure they are well-spaced. You should get something like that:

Now using your thumb moistened with water (so the dough doesn't stick), press each cookie in the middle to form a dimple. Spoon lemon curd into another icing bag and snip the corner. Squeeze the curd into the dimples you've just made:

Bake cookies in 180C for around 12-15 minutes or until golden brown. Enjoy!