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 with you–every ingredient in this salad is a winner on it’s own. Together? Forgetaboutit! The colors are beautiful and I can imagine how great it tastes with the balance of bitter, sweet, and tart.
Love the new layout, also. Way to go!
Yum! I am also addicted to kale since doing a CSA here in Boston 🙂
It’s so funny, because as I was scrolling through Tastespotting tonight and saw this post, I had to click because it looked so familiar to my winter couscous bowl… and then, I couldn’t believe it when I saw my blog credited at the bottom! This is a first for me 🙂 Thanks so much for the credit!
So you’ve recently moved back to Cincinnati? Which part? My family and I live in Anderson Township.
beantownbaker — January 13th, 2013 @ 10:02 am
Thanks so much for the recipe!!
We work in West Chester and are living in Oakley right now. Trying to find a house at some point…
I think this sounds amazing, Jen! And I love how colorful it is. I am always looking for new winter salads that are colorful, flavorful, and interesting.
beantownbaker — January 13th, 2013 @ 10:06 pm
This is definitely colorful, flavorful, and interesting. I have seriously been OBSESSED with pomegranates this winter, and this salad totally feeds into that obsession.
I’m on a major quinoa AND kale kick so this salad is right up my alley. So colorful and pretty, too!
beantownbaker — January 14th, 2013 @ 3:47 pm
Pretty food is definitely always tastier than ugly food 🙂
looks a lot like the one i posted last week 🙂 obviously, i’m all over it!!
beantownbaker — January 14th, 2013 @ 3:48 pm
Very similar indeed!
This is perfect for that kale and pomegranate I have in the fridge! I’m always excited to find new things to put together ahead of time for lunches and dinners, thanks! Hope you are settling in nicely 🙂
beantownbaker — January 14th, 2013 @ 3:49 pm
I couldn’t agree more. Making food ahead of time saves the day during the week! I can’t imagine not eating leftovers… Things are going pretty well for us in Ohio so far. Hope things are going well for you and your little bundle on the way!
Sounds great to me! I love the ingredients. And the colors 🙂
This sounds right up my alley! YUM!!
I was thinking about an easy and colorful, flavorful, and power-packed healthy side dish to bring for a potluck lunch after a trail work party this coming weekend. I had these amazing cute pumpkins to harvest from my garden and love both kale and quinoa. I thought to myself, mmmm, what if I made some kind of pumpkin kale quinoa and goat cheese salad to share? One quick internet search and I came across this gem! I modified and concocted a tad, which is normal for me. Thanks so much for the recipe and ingredient confirmations! The honey, olive oil, and smokey / spicy combo was the secret ingredient for me! Happy fooding!
beantownbaker — November 3rd, 2013 @ 12:35 pm
Glad you enjoyed it! I am always tweaking recipes to make them fit what I have on hand and what we like too.