Delicious lemony cookies with savoury poppy seeds and an ultra tangy lemon curd filling. The perfect celebration prize for scrumptiousanddelicious reaching 5000 views. Congratulations to Rebecca Carpenter for winning a dozen of these yummy cookies.
6 tbs fresh lemon juice (2-3 lemons)
2 tbs butter
1 tbs finely grated lemon zest
2/3 cup sugar
2 tbs corn flour
1 egg yolk
1 tsp vanilla extract
1 cup butter (225g), softened
1 cup icing sugar
2 tsp vanilla extract
2 ¼ cups plain flour
1 tbs poppy seeds
For the curd, heat the lemon juice, butter and zest in a saucepan over medium heat until the butter is melted. Remove from heat and set aside. Whisk the sugar, cornflour and salt together in a bowl, add the egg and yolk, whisk until smooth. Gradually add the warm butter lemon mixture, being sure to whisk consistently. Pour the mixture back into the saucepan. Cook over a medium heat for about 5 minutes or until the lemon curd is thick and bubbling. Stir often to prevent scorching. Tranfer the curd to a bowl and press a piece of glad wrap on the surface to prevent a skin from forming. Refrigerate until cold.
For the cookies, cream the butter, sugar and vanilla. Add the flour and the poppy seeds until just incorporated. Roll the dough into 1 inch balls, being sure they are smooth and free of cracks. Arrange balls on a tray lined with baking paper, spaced 2 inches apart. Make a deep indentation with your index finger or the stick end of a wooden spoon. Bake in a 180’C oven for 12-14 minutes. Let cookies cool for a few minutes on the tray before transferring to a wire rack to cool completely. Fill a zip lock bag with the lemon curd and cut a corner off to make a piping bag. Pipe a small amount of curd into each cookie. Store in an airtight container for up to 3 days or 2 weeks in the fridge.
This recipe is from Crystal’s Fantastic Fixin’s a food blog with all sorts of recipes on it. This recipe makes about 30 cookies, the curd recipe makes more than double what you need but you can keep it in the fridge and use the left overs for something else. I used the end of a wooden spoon to make the indents because I wanted them a consistent size and I knew using a finger would be too unreliable. The holes to rise up a fair bit during baking so make sure that the holes are deep to start with. These cookies are really easy to make and you get such a lot of cookies for not too much work. I let the cookies harden in containers over night before I added the curd to prevent too much of it soaking into the cookie. If you prefer softer cookies by all means fill them once they have cooled.
I used a zip lock bag to pipe mainly out of laziness, I couldn’t be bothered washing up all the bits that go with using a piping bag so a snipped off zip lock bag is the perfect disposable substitute. These cookies would be quite nice with orange curd as well, just substitute orange juice and zest for the lemon. The curd I made was very tart, I would assume it was the lemons I bought on the day but if you don’t like tart lemon try the curd before you thicken it because you might need to add a little more sugar or some water to make it a little less tangy. If you don’t like poppy seeds all that much I would recommend reducing the amount you use because these cookies have a large content of poppy seeds.
I loved these cookies and so did my competition winner. If you have some spare time this weekend why not give them a go while lemons are in season.