recipe and cooking video: Poppy Thumbprints with Lemon Curd

Those buttery cookies, which are rolled in poppy seeds and filled with homemade lemon curd or with your favourite jam., are perfect for the holidays. You can replace poppy seeds with finely chopped nuts or coconut shreds. Thoroughly delicious and a welcome addition to any cookie tray.

Lemon Curd	Cookie
2 Eggs 130 g Caster sugar 65 g Butter Juice and zest of 2 lemons	280 g All purpose flour 1 tsp Freshly grated lemon zest 1/5 tsp Salt 200 g Unsalted butter, at room temperature 60 g Granulated white sugar 1 Large egg yolk 1 tsp Lemon extract 50 g Poppy seeds

Whisk the eggs and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, lemon juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilised jar. Lemon curd keeps, covered, in the fridge for 2 weeks.
In a mixing bowl, whisk together the flour, salt and lemon zest. Cream the butter and sugar until light and fluffy with a hand mixer. Add egg yolk and lemon extract. Beat until combined. Sift the flour mixture into the creamed butter mixture and mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Preheat the oven to 180C/350F. Line a large baking tray with parchment paper. Roll the dough into 1-inch balls and lightly roll it in poppy seeds. Place on the prepared baking tray and press a light indentation into the top of each with your finger. Drop 1/2 teaspoon of lemon curd into each indentation. Bake for 15-18 minutes until lightly browned. Remove from the oven and place on a wire rack to cool.

recipe and cooking video

Monday, November 21, 2011

Poppy Thumbprints with Lemon Curd

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