Lemon & Almond Sandwich Cookies

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Use Locally - Issue 63 July 2018

Swee Sweet et Recipe R ecipe p Lemon & Almond Lemon Almond S Sandwich andwich C Cookies ookies These delightful delightful crisp and buttery buttery lemon lemon and almond almond cookies cooki k es have have middle. a tangy layer layerr of of llemon emon curd in the midd m le.

IIngredients: ngredientss: • 1 115g 15g unsalted butter butter,, softened • 115g 115g caster su sugar, ugar, plus extra for sprinkling • 1 tsp almond extract e • 1 large egg yo yolk olk • J SODLQ à RXU SOXV H[WUD IRU J SODLQ à RX XU SOXV H[WUD IRU dusting • Milk, Milk for f sealin sealing ling and d glazing l i • 2-3 tbsp good quality lemon curd • WEVS à DNHG D WEVS à DNHG DOPRQGV DOPRQGV

Makes Mak es 10 R eady in 40 minutes, m utes, plus min plus Ready chi lling and cooling co ooling chilling

TIP Replace the lem lemon on curd with jam, marmalade or chocolate hazelnut spread for a change of à DYRXU 5HPHPEHU WKH ÀOOLQJ ZLOO à DYRXU 5HPHPE EHU WKH ÀOOLQJ ZLOO EH YHU\ KRW VWUDLJKW RXW RI WKH EH YHU\ KRW VWUDLJ JKW RXW RI WKH RYHQ VR EH VXUH WR OHDYH WR FRRO RYHQ VR EH VXUH H WR OHDYH WR FRRO completely befor before re tucking in! 30

1. Place e the butter butter,, sugar and almond extract in a mixing hand-held mixin ng bowl and beat with a hand-he eld electric ZKLVN XQWLO SDOH DQG Ă XII\ %HDW LQ WKH HJJ \RON ZKLVNN XQWLO SDOH DQG Ă XII\ %HDW LQ WKH HJJ \RON WKHQ JUDGXDOO\ EHDW LQ WKH Ă RXU WR IRUP D FUXPEO\ WKHQ JUDGXDOO\ EHDW LQ WKH Ă RXU WR IRUUP D FUXPEO\ GRXJK GRXJ JK

2. Gath Gather her the dough with your hands and a knead OLJKWO\ XQWLO VPRRWK :UDS LQ FOLQJ ÀOP DQG FKLOO LQ OLJKWO\ \ XQWLO VPRRWK :UDS LQ FOLQJ ÀOP P DQG FKLOO LQ WKH IULGJH IRU PLQXWHV RU XQWLO ÀUP WKH IU ULGJH IRU PLQXWHV RU XQWLO ÀUP P

3. /LQH /LQH D EDNLQJ VKHHW ZLWK EDNLQJ SDSHU 5ROO WKH D EDNLQJ VKHHW ZLWK EDNLQJ SDS SHU 5ROO WKH GRXJK RXW RQ D OLJKWO\ Ă RXUHG VXUIDFH WR PP GRXJ JK RXW RQ D OLJKWO\ Ă RXUHG VXUIDF JK RXW RQ D OLJKWO\ Ă RXUHG VXUIDF FH WR PP FH WR PP WKLFN 8VLQJ D FP URXQG Ă XWHG FRRNLH FXWWHU WKLFN 8VLQJ D FP URXQG Ă XWHG FRRNNLH FXWWHU stamp stam mp out 20 rounds, re-rolling the dough d as QHFHVVDU\ 3ODFH RQ WKH EDNLQJ VKHHWV DQG FKLOO QHFH HVVDU\ 3ODFH RQ WKH EDNLQJ VKHHWV DQG FKLOO LQ WKH IULGJH IRU PLQXWHV 3UHKHDW WKH RYHQ WR LQ WKH H IULGJH IRU PLQXWHV 3UHKHDWW WKH RYHQ WR ƒ& IDQ ƒ& JDV PDUN ƒ & IDQ ƒ& JDV PDUN

4. Light Lightly tly brush around the edge of ha half lf the cookie GRXJK URXQGV ZLWK D OLWWOH PLON 'URS ½ GRXJ JK URXQGV ZLWK D OLWWOH PLON 'URS S ½ tsp RI OHPRQ FXUG LQ WKH FHQWUH RI WKHVH URXQGV RI OHP PRQ FXUG LQ WKH FHQWUH RI WKHVH URXQGV Carefully cookie Care efully top with the rest of the coo okie dough URXQGV JHQWO\ SUHVVLQJ WR VHDO WKH HGJHV URXQG GV JHQWO\ SUHVVLQJ WR VHDO WKH H HGJHV

5. Glaze e the tops lightly with milk and sprinkle s with WKH H[WUD FDVWHU VXJDU DQG Ă DNHG DOPRQGV %DNH WKH H H[WUD FDVWHU VXJDU DQG Ă DNHG DOP PRQGV %DNH LQ WKH SUHKHDWHG RYHQ IRU PLQXWHV RU XQWLO LQ WKH H SUHKHDWHG RYHQ IRU PLQ QXWHV RU XQWLO SDOH JROGHQ /HDYH WR FRRO FRPSOHWHO\ RQ WKH SDOH JROGHQ /HDYH WR FRRO FRPSOHWH HO\ RQ WKH baking bakin ng sheets for 10 minutes, then transfer t to a ZLUH UDFN DQG OHDYH WR FRRO FRPSOHWHO\ ZLUH UDFN DQG OHDYH WR FRRO FRPSOHWH HO\

Use Locally - Partners with Invest Newark & Sherwood, the business arm of NSDC


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