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. 
I’m like you and totally try out recipes based on photos! I think goat cheese and fruit are always a perfect combo. The goat cheesecake sounds intriguing!
Looks and sounds amazing! I’m totally with you about photos of food – they are typically what tempt me to make a recipe.
This cake looks DELICIOUS!
I’d never heard of using goat cheese in a cheesecake, but I’m intrigued.
I, too, much prefer pictures. Sometimes you just don’t put the ingredients together in your head the right way and it comes out looking totally different than you expected. I also flip through the book faster and I tend to not find recipes unless there are pics!
i think trying something new without any idea what it should look like it rough. i love pictures but most cookbooks dont seem to have enough. i think thats why i love this blog so much, you take TONS! 🙂
i am very intrigued by this recipe. but i dont eat blueberries or peaches. is it good by itself? or is the fruit greatly needed??
Beeb – It’s similar to any other cheesecake. It was good on it’s own, but the fruit really enhanced the flavor. Are there other fruits you like that you could top it with? Strawberries and blueberries would be great!
Oh yum! I totally want to try this. I love goat cheese (and fruit) and bet this would make an amazing cake!
I like photos too, but sometimes I get a little too into them. Like the other night when I forgot to add raisins to my cinnamon raisin bread because they weren’t in the photo 🙂
Sues
I definitely prefer recipes with pictures but if a description is really good (or intriguing) or if an author points it out as a favorite… or lastly if it’s a source I trust, I go for it. With that said, I’m glad you made it and posted pictures. This cake looks (and sounds) absolutely fantastic!!!
This looks really good. I agree that sometimes I eat with my eyes. I love photos, but not the ones that look almost fake since they are so perfect. That’s why I love food blogs – usually it is just the food as it will be served.
I cook from a lot of different sources, and will try recipes that are appealing without any pics either. Sometimes it is more difficult when I am completely unfamiliar with the dish, though.
Photos! I love yours…the “cake” looks so pretty with it’s white lip and fruit piled high.
~ingrid
Sounds wonderful. I can see how it would be more of a “cheesecake” than a “cheese cake” because there’s such a small amount of flour. As we move into fall, I bet it would be delicious with a topping of figs sauteed with honey… mmm… honey figs and goat cheese!
LOVE goat cheese cheesecake 🙂 peaches and blueberries seem like another good topper (i recently made one with figs and raspberries!)
i really have to bake that cake for my boyfriend who has a milk intolerance. thank you for posting this many recipes with goat cheese 🙂
best wishes, jay, my blog: artandloveandme.blogspot.com