https://www.copymethat.com/r/hnv3zov1r7/raspberry-curd-lemon-cookies/
142433379
x9qjws7
hnv3zov1r7
2024-11-18 14:06:12
Raspberry Curd Lemon Cookies
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Ingredients
- subheading: Raspberry curd:
- 150 g (1¼ cups) fresh or frozen raspberries
- 30 g (2 tbsp) freshly squeezed lemon juice
- 75 g (¼ cup + 2 tablespoons) caster/superfine or granulated sugar
- 1 US large/UK medium egg, room temperature
- 1 US large/UK medium egg yolk, room temperature
- ¼ tsp salt
- 55 g (½ stick) unsalted butter, cubed
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- subheading: Lemon cookies:
- 150 g (¾ cup) caster/superfine or granulated sugar
- zest of 2 lemons (Ideally, use organic unwaxed lemons.)
- 115 g (1 stick) unsalted butter, melted and cooled until warm
- 2 US large/UK medium eggs, room temperature
- 30 g (2 tbsp) freshly squeezed lemon juice
- ½ tsp vanilla bean paste (or 1 tsp vanilla extract)
- 240 g (2 cups) plain gluten free flour blend (I used Doves Farm Freee plain gluten free flour that doesn't have any xanthan gum added. You can also mix your own gluten free flour blend using this recipe. Note that for this homemade blend, 1 cup = 150g, so ideally use a digital food scale for best results.)
- ½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
- ½ tsp baking powder
- ¼ tsp salt
- 90 g (¾ cup) powdered/icing sugar, for rolling the cookies before baking
Steps
Directions at theloopywhisk.com
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