Black Pepper Thumbprint Cookies With Ginger Lemon Curd
There has been a while that I have shared any recipe on the blog. Well, we were on a family holiday traveling to India after quite some time. It was really nice to visit friends and family and of course enjoy good food.
The weather here has changed during this time we were away…summer is almost here. Of course, it is always time to enjoy cookies and these ones are just perfect for anytime of the year especially this time.
Today’s thumbprint cookie recipe that I am sharing is something I have been trying to make for some time. It was a bit difficult and I had to try it few times to get them right. It was only last year that I got to taste lemon curd and it was absolutely delicious..so had to try making it.
These lemon curd thumbprint cookies are absolutely delicious. The combination of sweet buttery cookies and tangy, citrusy lemon curd is total perfection. This lemon curd recipe has of course my tasty twist where I have added ginger to it. Also, the cookie itself has a spicy twist, with the addition of black pepper to the recipe.
Here is my recipe…
For lemon curd
2 medium eggs
45 ml lemon juice (from 1 lemon)
Zest of 1 lemon
1½-2 tsp ginger juice, freshly squeezed
¾ tsp corn starch
240g all-purpose flour
110g butter, room temperature
50 g caster sugar
1 egg, room temperature
¼ tsp. black pepper powder, freshly crushed
¼ tsp. salt
For lemon curd
Zest the lemon and squeeze out the juice.
Mix all the ingredients for the lemon curd, apart from butter, in a pot. Place the pot on medium heat.
Whisk on medium heat until everything is mixed together. Add in the butter. While continually stirring let the mixture cook on medium heat until it thickens up and coats the back of the spoon. Do not let it boil!
Pour through the sieve into a bowl. Cover the surface of the curd with cling film. Keep it aside in fridge to chill.
Place the sugar and butter in a mixing bowl. Using a hand mixer (or whisk) beat it together until the mixture is creamy. Add in the egg and mix it well.
In another bowl sift flour. To this add in the salt and black pepper. Mix until well combined with the flour. Add in the flour mixture with the wet ingredients. Mix everything together with a spoon or spatula. Knead with your hand to bring everything together and form the dough. Wrap it in a cling film and let it rest in fridge for 45 minutes to an hour.
Preheat the oven to 175-180C and like a baking tray with parchment paper.
Once the dough has chilled, take it out of the fridge and divide it into small balls. This should give you around 25 cookies.
Place the balls on the prepared baking tray. Using your thumb press each ball down in the center to make space for the lemon curd.
Place the baking tray in the preheated oven and bake for 8-9 minutes. Remove the tray out from the oven. If the depth of the dent seems to have reduced, press it gently with the back of the measuring spoon while the cookies are still hot. Fill the indentation on each cookie with 1 teaspoon of lemon curd. Bake it again for couple of minutes until the lemon curd sets.
Take the cookies out and let it cool down a bit. Sprinkle some sugar on the top. Serve them fresh.
Preparation Time: 1 hour
Cooking Time: 30 minutes