Two simple recipes for short bread and lemon curd. The pic above shows the cookie with lemon curd and roasted apricot jam
Ingredients for the simple short bread recipe
10 tablespoons butter
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1.5 cups all purpose flour
Instructions
Using mixer, beat butter, sugar, salt and vanilla extract until creamed.
Sift flour and add to the butter mix in two batches beating on low speed.
Scrape bowl down and add the rest of the flour, scrape bowl down when necessary and mix until all combined.
Roll the dough into a log or any shape you want, wrap in plastic and chill until firm for an hour.
Preheat oven to 350F.
If you forgot and let the dough get too cold, let it come to room temp-ish.
Cut the dough into 1/2 inch thick slices.
Place slices, spaced at least an inch apart onto a baking sheet lined with a silicone mat or parchment paper.
Use a skewer or toothpick to poke holes - make some kind of pattern -. This will prevent the cookies to raise in the middle.
Bake for 8 minutes.
Rotate baking sheet and bake for another 8 minutes.
Transfer to a wire sheet to cool.
They may look uncooked but they are fine.
Here they are uncooked.
Ingredients for lemon curd
5 oz freshly squeezed lemon juice
3 large eggs - room temp
1 cup sugar
1/4 cup butter - sliced into 4 pieces
1 teaspoon vanilla extract
Instructions
In a metal bowl placed over a boiling water in a saucepan, whisk eggs, sugar, vanilla extract and lemon juice continuously.
Use your finger to check if the mix gets too hot to touch, then remove from the heat for a while and keep whisking.
It should take about 10 minutes to get to this stage
Add butter and keep whisking constantly, about 5 minutes.
Repeat “hot to touch/cooled down” 2 more times until the mixture is thickened. Going forward each cycle should take about 10 minutes.
Transfer to a jar and refrigerate
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