Raspberry Curd Lemon Cookies (Gluten Free)

Name: Raspberry Curd Lemon Cookies (Gluten Free)
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 150 g (1¼ cups) fresh or frozen raspberries; 30 g (2 tbsp) freshly squeezed lemon juice; 75 g (¼ cup + 2 tablespoons) caster/superfine or granulated sugar; 1 US large/UK medium egg, room temperature; 1 US large/UK medium egg yolk, room temperature; ¼ tsp salt; 55 g (½ stick) unsalted butter, cubed; ½ tsp vanilla bean paste ((or 1 tsp vanilla extract)); 150 g (¾ cup) caster/superfine or granulated sugar; zest of 2 lemons ((Ideally, use organic unwaxed lemons.)); 115 g (1 stick) unsalted butter, melted and cooled until warm; 2 US large/UK medium eggs, room temperature; 240 g (2 cups) plain gluten free flour blend; ½ tsp xanthan gum ((Omit if your gluten free flour blend already contains xanthan gum.)); ½ tsp baking powder; 90 g (¾ cup) powdered/icing sugar, for rolling the cookies before baking

Instructions

Prep:1hCook:30min

These raspberry curd lemon cookies are the perfect summer treat. The lemon cookies are zesty and melt-in-the-mouth buttery, and they’re baked with a generous dollop of slightly tart, refreshing raspberry curd in the centre. They’re also gluten free but honestly, they’ll be a hit with absolutely everyone.

Updated at: Thu, 21 Nov 2024 14:06:58 GMT