Lemon Curd Linzers
These delicate daisy linzers are made up of two buttery, soft almond biscuits, sandwiched together with a tart lemon curd and dusted with a light sprinkling of icing sugar to finish
Zutaten
For the Linzers
- 250 g gluten-free plain flour blend
- 100 g ground almonds blanched
- 100 g white caster sugar
- 125 g unsalted butter softened
- 1 medium egg
- 1 medium egg yolk
- zest from 1 lemon
- ½ tsp vanilla extract
- ½ tsp Xanthan Gum
- ¼ tsp salt
For the filling
- 4-5 tbsp lemon curd
- icing sugar for dusting
Anleitungen
- Preheat the oven to 150°C fan and line 2 baking trays with baking paper.
- In a mixer, cream together the butter and sugar until well combined,125 g unsalted butter, 100 g white caster sugar
- Add the egg, egg yolk, lemon zest and vanilla and whisk again until thoroughly incorporated. Do not overmix as an over aerated mixture will give too much rise to the biscuits.1 medium egg, 1 medium egg yolk, zest from 1 lemon, ½ tsp vanilla extract
- In a separate bowl. combine the flour, ground almonds, salt and Xanthan Gum and whisk until combined. Add the to wet ingredients and mix on a medium speed until a sticky dough forms.250 g gluten-free plain flour blend, 100 g ground almonds, ½ tsp Xanthan Gum, ¼ tsp salt
- Wrap the dough in clingfilm and place in the fridge to film up for a minimum of 30 minutes to 1 hour.
- Remove the dough from the fridge and leave on the kitchen counter for 5 minutes before cutting the ball of dough in half and rolling out each half between two sheets of baking paper to a thickness of approximately 4-5mm. Try to avoid using any extra flour as this will dry out the dough too quickly.
- Place the rolled out dough back in the fridge for a further 15-30 minutes to chill. This will help when cutting out the biscuits in the next step.
- Remove from the fridge and cut out the biscuits using a 1 ½ inch round fluted cookie cutter. You will need 1 top biscuit and 1 bottom biscuit for each linzer sandwich. Use a smaller circular cutter to cut out a hole in the centre of each top biscuit.
- Place the biscuits on a lined baking tray, leaving 2cm gaps between each one.
- Bake on the middle shelf for around 8 minutes. The edges of the biscuits will be starting to turn a golden brown colour, but the biscuits should still generally be pale in colour.
- Allow the biscuits to cool on the baking tray, before transferring them to a cooling rack to cool completely to room temperature.
- Once cooled, dust a layer of icing sugar over the top biscuits using a small sieve, and then spoon a small teaspoon of lemon curd onto the bottom layer biscuits before sandwiching them together.4-5 tbsp lemon curd, icing sugar
Notizen
*Chilling the dough for at least 30 minutes to an hour before rolling out is imperative if you want to avoid a biscuit that spreads and comes out of the oven all misshapen. I like to chill my dough between batches, gathering up the cut-offs and wrapping it in clingfilm again before placing in the fridge. Do this whenever you think your dough might be getting too warm to work with.
*Rolling the dough out between two sheets of baking paper will make it easier to cut the cookies after chilling and prevent having to use a floured surface to avoid the dough sticking which will make the dough drier.
*I like my Linzers to be around 4-5mm in thickness but if you'd prefer slightly thinner cookies, just remember that they will bake more quickly and the baking time will need to be reduced accordingly.