Black Pepper Thumbprint Cookies With Ginger Lemon Curd | How to make Black Pepper Thumbprint Cookies With Ginger Lemon Curd

By Rashmi Ahuja  |  4th Jun 2017  |  
5.0 from 1 review Rate It!
  • Black Pepper Thumbprint Cookies With Ginger Lemon Curd, How to make Black Pepper Thumbprint Cookies With Ginger Lemon Curd
Black Pepper Thumbprint Cookies With Ginger Lemon Curdby Rashmi Ahuja
  • Prep Time

    60

    mins
  • Cook Time

    30

    mins
  • Serves

    0

    People

5

1





About Black Pepper Thumbprint Cookies With Ginger Lemon Curd

Twist to classic thumbprint cookies with addition of black pepper and ginger. The combination of sweet buttery cookies and tangy, citrusy lemon curd is total perfection

Black Pepper Thumbprint Cookies With Ginger Lemon Curd is an authentic dish which is perfect to serve on all occasions. The Black Pepper Thumbprint Cookies With Ginger Lemon Curd is delicious and has an amazing aroma. Black Pepper Thumbprint Cookies With Ginger Lemon Curd by Rashmi Ahuja will help you to prepare the perfect Black Pepper Thumbprint Cookies With Ginger Lemon Curd in your kitchen at home. Black Pepper Thumbprint Cookies With Ginger Lemon Curd needs 60 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Black Pepper Thumbprint Cookies With Ginger Lemon Curd. This makes it easy to learn how to make the delicious Black Pepper Thumbprint Cookies With Ginger Lemon Curd. In case you have any questions on how to make the Black Pepper Thumbprint Cookies With Ginger Lemon Curd you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Rashmi Ahuja. Black Pepper Thumbprint Cookies With Ginger Lemon Curd will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Black Pepper Thumbprint Cookies With Ginger Lemon Curd

Ingredients to make Black Pepper Thumbprint Cookies With Ginger Lemon Curd

  • For lemon curd
  • 2 medium eggs
  • 45 ml lemon juice (from 1 lemon)
  • Zest of 1 lemon
  • 40g butter
  • 30g sugar
  • 1½-2 tsp ginger juice, freshly squeezed
  • ¾ tsp corn starch
  • For Cookies
  • 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

How to make Black Pepper Thumbprint Cookies With Ginger Lemon Curd

  1. 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.
  2. 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!
  3. Pour through the sieve into a bowl. Cover the surface of the curd with cling film. Keep it aside in fridge to chill.
  4. For cookies. 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.
  5. 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.
  6. 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.
  7. Preheat the oven to 175-180C and like a baking tray with parchment paper.
  8. Once the dough has chilled, take it out of the fridge and divide it into small balls. This should give you around 25 cookies.
  9. 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.
  10. 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.
  11. 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.

Reviews for Black Pepper Thumbprint Cookies With Ginger Lemon Curd (1)

Hema Mallik6 months ago

Exotic...
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