Lemon curd thumb-print cookies
Ingredients
makes 16 medium cookies
use metric measurements for the best results
225g (around 2 1/4 cups )
100g (1 cup) granulated sugar
125g (around ½ cup + 2 tablespoons) chilled unsalted butter
1 medium egg
1 tablespoon cold milk
1 jar lemon curd, store bought or homemade
2 baking trays (I use this one), greased with butter
Instructions
preheat the oven to 200 C (400 F)
in a medium bowl, sift together the flour and sugar
rub in the butter until the mixture resembles crumbs
mix together the egg and milk
with a round bladed knife, mix in the egg mixture into the dry ingredients. Using the knife rather than hand will result in a softer dough
add more milk if the dough is too dry
weigh the dough on a scale and divide the total dough weight by 16 – this is how much each cookie should weigh
if you don’t have a scale, cut the dough into roughly equal 16 pieces
shape each piece into a neat ball
arrange on the baking trays, making sure you leave at least 2-3cm between each cookie
flour your thumb and press holes in each cookie (be careful not to punch the hole all the way through)
with a teaspoon, drop a small amount of lemon curd in the centre of each bun
bake for 10 minutes than reduce the temperature to 180 C (350 F) and bake for another 5 minutes
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