This is a recipe that we have had for a whilst now. Over a years we have picked up recipes that use sure ingredients, since we hatred shopping something to use privately in a recipe, and afterwards customarily regulating a apportionment of it . . . with a rest being wasted.
So, we have collections of recipes that use buttermilk . . . others that use green thickk cream . . . etc. and afterwards my prime pick up of all that uses up lemon curd.
It is so frustrating when we open a glass enclosure or enclosure of something and it has a use-by date of customarily a couple of weeks, do not we think???
I meant . . . how on earth have been we starting to use a total bottle of walnut oil, or a tiny such in customarily a couple of weeks??? It customarily ain’t starting to happen. Someone should make eensy dwarfed bottles of these things so that if we customarily need a tiny bit, a rest doesn’t go acerbic prior to we can get it used up.
Anyways, currently we done these incredibly tasty cookies that helped to use up a tiny of an non-stop bottle of lemon curd. With a rest we will substantially make my Lemon Drizzle Cake. we am starting to a pot fitness lunch tomorrow and it will substantially go over a genuine treat. (It customarily does as it is unequivocally scrummy yummy.)
These cookies have been ab fab too! They have been light and puffed, with pleasing frail edges, stogged full of poetic sultanas, buttery and glassy with a poetic lemon drizzle icing.
You do not have to use sultanas yet . . . we can additionally use dusty cranberries or blueberries instead with many tasty results. Or . . . if we have been not lustful of dusty fruits, we can use toasted walnuts or pecans.
In any case, these cookies have been quite, quite wonderful.
*Lemon and Sultana Cookies*
Makes about 30
You can use dusty cranberries or blueberries instead of a sultanas, or chopped walnuts or pecans. A poetic soothing buttery cookie with a sweet/tart lemon glaze.
350g solid flour (3 1/2 cups)
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
140g of butter, cut in to tiny pieces (9 1/2 TBS)
175g caster sugarine (3/4 cup)
85g sultanas (generous half cup)
100g of lemon spread (scant 1/2 cup)
2 giveaway operation eggs, knocked about (medium)
For a icing:
100g sifted topping sugarine (3/4 cup)
2 TBS uninformed lemon juice
Preheat a oven to 200*C/400*F/ gas symbol 6. Butter 3 baking sheets, or bake in 3 batches. Set aside.
Sift a flour, soothing drink and baking powder in to a bowl. Drop in a butter and massage in to a flour reduction with your fingertips until a reduction resembles excellent breadcrumbs. Stir in a sugarine and sultanas. Beat together a eggs and lemon curd. Stir in to a dry reduction to make a soothing dough. Drop by heaped TBS onto a baking sheets, withdrawal copiousness of space in in between for spreading. Using soppy fingers tamp down kindly on tip of any biscuit to squash it slightly.
Bake for twelve to fifteen minutes, until good risen and golden brown. Remove from a oven and concede to cold on a baking piece for a notation or so prior to stealing to a handle shelve to finish cooling completely.
Whisk a topping sugarine and lemon extract together until well-spoken and afterwards drizzle this over tip of any cookie.
Over in The Cottage today, a tasty Avocado, Tomato and Bacon Salad.
Happy review Lemon and Sultana Cookies strange here: The English Kitchen
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