These biscuits can be eaten as a plain shortbread or jazzed up the way I have made them by cutting out a star in the middle and sandwiching together a plain one and a starred one. It makes them a little special. They do have to be eaten fresh because of the coconut flour in them which starts to absorb moisture from the air and they get a bit too soft overnight. The lemon curd is quite sweet but it is used sparingly in these biscuits so one or two should be fine at a sitting for low FODMAPPERS.
Lemon Curd Cookies
Author: Suzanne Perazzini
Ingredients
For the biscuits:
- ½ cup coconut flour
- ¼ cup tapioca flour
- ½ cup coconut oil
- 2 tbsp maple syrup
- 1 tsp vanilla essence
- Pinch of salt
For the Lemon Curd:
- 1 cup water
- ½ cup lemon juice
- ⅓ cup maple syrup
- 6 egg yolks
- 1 tsp gelatin
- 2 tbsp tapioca flour
Method
For the biscuits
- Preheat oven to 350°F/180°C.
- Place everything in a food processor and mix until it forms a dough.
- Place the dough on a sheet of baking paper and place another sheet over the top.
- Get a rolling pin and roll out to the thickness you want, taking into account they won’t rise.
- Use a cookie cutter to cut the dough into circles.
- With a star cookie cutter, cut out a star from the centre of half the circles.
- Transfer them to a baking tray lined with baking paper. (The dough is fragile so be careful.)
- Gather up the remaining dough and knead together and roll again, repeating the steps until no more dough remains.
- Bake for about 6 minutes, watching carefully that they don’t burn.
- Let cool 10 minutes before transferring to a cooling tray. Let cool completely and they will firm up well.
- Spread lemon curd on the complete circles and place a cut out cookie on top of each one.
- Eat these while fresh as they will absorb moisture from the air and soften.
For the lemon curd
- Beat the egg yolks together.
- In a double boiler mix the water, juice and maple syrup.
- When hot, take off the heat and add a little to the eggs, beating to blend it in.
- Now add the eggs slowly to the hot mixture, stirring rapidly.
- Return the pot to the heat and cook, stirring, while it thickens slightly.
- Dissolve the gelatin in a little hot water and add to the pot.
- Mix the tapioca flour in a little cold water and add to the lemon curd.
- Keep stirring until it thickens then take off the heat and let cool.
These look spectacular! And I love the flavor of lemon, so these would suit me just fine. 😉 Good stuff — thanks.
Thanks, John. Lemon suits my low FODMAP diet too, which is fortunate.
These cookies are gorgeous! And so pretty. I love biscuits with lemon curd xx
Lemon curd takes me back to my childhood for some reason, Charlie. Maybe my grandmother used to make it.
I love shortbread and lemon curd, such pretty cookies!
Thanks, Laura. Real homemade lemon curd is such a pleasure to eat.