Wednesday, 18 April 2012
This is a recipe that I have had for a while now. Over the years I have collected recipes which use certain ingredients, because I hate buying something to use specifically in a recipe, and then only using a portion of it . . . with the rest being wasted.
So, I have collections of recipes which use buttermilk . . . others which use sour cream . . . etc. and then my favourite collection of all which uses up lemon curd.
It is so frustrating when you open a jar or container of something and it has a use-by date of only a few weeks, don't you think???
I mean . . . how on earth are you going to use a whole bottle of walnut oil, or some such in just a few weeks??? It just ain't going to happen. Someone should make eensy teensy bottles of these things so that if you only need a little bit, the rest doesn't go rancid before you can get it used up.
Anyways, today I made these incredibly delicious cookies which helped to use up some of an opened bottle of lemon curd. With the rest I will probably make my Lemon Drizzle Cake. I am going to a pot luck lunch tomorrow and it will probably go over a real treat. (It usually does as it is really scrummy yummy.)
These cookies are ab fab too! They are light and puffed, with beautiful crisp edges, stogged full of lovely sultanas, buttery and glazed with a lovely lemon drizzle icing.
You don't have to use sultanas though . . . you can also use dried cranberries or blueberries instead with most delicious results. Or . . . if you are not fond of dried fruits, you can use toasted walnuts or pecans.
In any case, these cookies are quite, quite wonderful.
*Lemon and Sultana Cookies*
Makes about 30
You can use dried cranberries or blueberries instead of the sultanas, or chopped walnuts or pecans. A lovely soft buttery cookie with a sweet/tart lemon glaze.
350g plain flour (3 1/2 cups)
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
140g of butter, cut into small bits (9 1/2 TBS)
175g caster sugar (3/4 cup)
85g sultanas (generous half cup)
100g of lemon curd (scant 1/2 cup)
2 free range eggs, beaten (medium)
For the icing:
100g sifted icing sugar (3/4 cup)
2 TBS fresh lemon juice
Preheat the oven to 200*C/400*F/ gas mark 6. Butter 3 baking sheets, or bake in 3 batches. Set aside.
Sift the flour, soda and baking powder into a bowl. Drop in the butter and rub into the flour mixture with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and sultanas. Beat together the eggs and lemon curd. Stir into the dry mixture to make a soft dough. Drop by heaped TBS onto the baking sheets, leaving plenty of space in between for spreading. Using wet fingers tamp down gently on top of each biscuit to flatten it slightly.
Bake for 12 to 15 minutes, until well risen and golden brown. Remove from the oven and allow to cool on the baking sheet for a minute or so before removing to a wire rack to finish cooling completely.
Whisk the icing sugar and lemon juice together until smooth and then drizzle this over top of each cookie.
Over in The Cottage today, a delicious Avocado, Tomato and Bacon Salad.