Baking made from crumbly dough and delicate citrus curd.
Cooking time
(your participation is required)
40 min.
Number of servings
4
Ingredients
Butter
485 g
Flour
380 g + for sprinkling
Soda
1½ teaspoons
Baking powder
½ teaspoon
Salt
½ teaspoon
Lemon juice
120 ml
Lemon zest
2 teaspoons
Powdered sugar
200 g + for sprinkling
Preparation
-
1.
Beat 200 g of butter and 200 g of sugar with a mixer into a fluffy mass. Add 1 egg and 30 ml milk. Add flour, baking soda, baking powder and salt.
-
2․
Wrap the dough in cling film and refrigerate for 30 minutes.
-
3․
Preheat oven to 180°C. Line a baking sheet with parchment.
-
4.
Roll out the dough into a thin layer between two sheets of baking paper sprinkled with flour.
-
5.
Cut out egg-shaped cookies from the dough using cutters or a stencil. Make round holes in half of the blanks.
-
6․
Carefully transfer the cookies to the baking sheet. Bake for about 10 minutes until golden brown. Cool completely.
-
7․
For the Kurd, combine lemon juice, zest, 3 eggs and 100 g of sugar in a saucepan. Heat over low heat, stirring constantly, until thickened and bubbly.
-
8.
Rub the curd through a sieve. Add 85 g butter. Cover with cling film and refrigerate.
-
9.
Beat 200 g of butter and powdered sugar with a mixer. Add 15 ml milk.
-
10.
Take one whole cookie. Using a piping bag, pipe a border of buttercream around the edge.
-
eleven.
Place 2-3 teaspoons of curd in the center. Cover with the hole cookie and press lightly. Add a little more curd on top.
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12.
Assemble the remaining cookies in the same way. Sprinkle it with powdered sugar.
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