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Friday, 14 March 2014

Lemon & Chocolate Sandwich Cookies



Lemon sandwich cookies

When I first mentioned that I was thinking of sandwiching lemon curd together with chocolate spread, my friends were (to put it politely) rather skeptical. But there was just something about my homemade lemon curd that was crying out for the addition of rich, dark chocolate. I'm so glad I didn't listen to the nay-sayers because the combination is heavenly!

My first thought was to use this as a filling for Victoria sponge, but I happened to have some sugar cookie dough going spare, so I used that instead. These are chunky, hearty cookies: one is basically a significant dessert in its own right. I think it would also work well to make miniature cookies that would be a bit lighter. (And I still think this filling would work brilliantly for a cake.)

Lemon curd and chocolate spread

Lemon & Chocolate Sandwich Cookies
Makes approx. 20

240g (1 cup, 2 US sticks) butter
220g (1 cup) caster sugar
1 egg
1tsp vanilla bean paste
450g (3 cups) flour
1tsp baking powder

For the filling:
½ cup dark chocolate spread (1tsp per sandwich)
½ cup lemon curd (1tsp per sandwich)
  1. Keep your butter out of the fridge before making this recipe, as it will be easier to work at room temperature.
  2. Cream together the butter and sugar for the cookies.
  3. Beat in the egg and vanilla until fluffy.
  4. Sift in the flour one cup (150g) at a time, adding the baking powder along with the first cup.
  5. Knead together until all the ingredients are combined into a smooth dough.
  6. Chill the dough in the fridge for around an hour.
  7. Cut the dough into workable pieces (I did ¼ at a time) and roll out to about 6mm (¼in) thick.
  8. Using a 8cm (3in) round pastry cutter, cut circles from the dough.
  9. Peel away the extra dough and then gently lift the circles onto a parchment-lined baking tray, being careful not to stretch them out of shape. You don't need to leave a lot of space between the rounds as they shouldn't spread much in the oven.
  10. Once you've filled a tray, pop it in the freezer for 5-10 minutes to chill the dough.
  11. Preheat the oven to 175°C (350°F).
  12. Bake for 10-12 minutes until the biscuits are just starting to show a hint of golden-brown.
  13. Allow to cool for a couple of minutes on the tray before lifting onto a cooling rack. You may need to gently slide a sharp knife under each cookie to loosen it from the parchment.
  14. Once the cookies are all baked and cooled, fill with chocolate spread and lemon curd (about 1tsp of each). I found the easiest way was to spread chocolate on one half, and lemon on the other half, before pressing them lightly together.


8 comments:

Rachel said...

Orange and chocolate are well-known, so it seems perfectly reasonable to try another citrus. Good to know that it worked!

Midnight Cowgirl said...

I am in the mood for lemons, and those cookies look delicious!

Jasey McBurnett said...

I wouldn't have thought to put the two together, but now that you do, it looks yummy :)

Lori Vachon said...

I've never tried Lemon Curd, one of those things on my list. Paired up with chocolate...can't be bad :)

Jenne said...

I love lemon curd!

Rebecca Subbiah said...

wow what a great combo and homemade lemon curd looks divine

mypixieblog said...

Well, now I want this for breakfast, LOL!

Choclette said...

Oh yes, I bet that was a glorious combination. I've made several lemon and chocolate bakes and they have all been enjoyed.

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