food with jor­dan ron­del

Sunday Star-Times - Sunday Magazine - - NEWS - Go to stuff.co.nz to share this recipe. CHECK OUT JOR­DAN’S BUSI­NESS THECAKER.CO.NZ Pho­to­graph & Styling/ James Lowe

Back-to-school blues? Pop th­ese lit­tle bis­cuits into your loved ones’ lunch­boxes for a sweet and yummy sur­prise.

This recipe for th­ese del­i­cate, but­tery cook­ies is so sim­ple and, as are most of my recipes, re­ally adapt­able. In­stead of the cit­rus zest, you could use any spices you like, and in­stead of the le­mon curd, use jam or ganache.

CIT­RUS SAND­WICH COOK­IES

Makes 10 sand­wich cook­ies 240g but­ter, soft­ened 100g ic­ing sugar 1 tsp vanilla ex­tract 300g plain flour Zest of one le­mon Zest of one lime Zest of one or­ange Gen­er­ous pinch sea salt for sprin­kling ½ cup good qual­ity le­mon curd for in-be­tween In the bowl of an elec­tric mixer, beat the but­ter, ic­ing sugar and vanilla un­til pale and fluffy.

Add in the flour and zests and com­bine, be­ing care­ful not to over mix. Mix it just enough for a dough to form. It should be soft, but not sticky.

Lay a length of plas­tic wrap on the bench, and place the cookie dough on top. Place an­other length of plas­tic wrap over the dough, then roll it out with a rolling pin un­til ½ cm thick.

Place the flat sheet of cookie dough on a bak­ing tray and re­frig­er­ate for at least 30 min­utes.

Pre­heat the oven to 180C fan bake. Line a bak­ing tray with bak­ing pa­per.

Un­wrap the chilled dough and place on a chop­ping board. Us­ing a cir­cu­lar cookie cut­ter (about 6cm in di­am­e­ter) cut out 20 cir­cles, and place each one on the lined tray. Sprin­kle with sea salt.

Bake for ap­prox­i­mately 15 min­utes or un­til lightly golden.

Let the cook­ies cool and firm up on the bak­ing tray for 10 min­utes be­fore trans­fer­ring to a cool­ing rack.

To as­sem­ble, spread a tea­spoon of le­mon curd onto one cooled cookie, and place an­other on top to form a sand­wich. Re­peat with the re­main­ing cook­ies un­til you have 10 sand­wiches.

Store in a cool, dry place in an air­tight con­tainer or cookie jar for up to 3 days.

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