Preparation: 25 min
Cooking time: 20-25 min
Waiting time: 20 min
Portion: 10-12 cookies
Difficulty: 2/5
Ingredient
-All purpose flour: 165 gr
-Unsalted butter: 115 gr – soften at room temperature
-Powdered sugar: 40 gr
-Lemon zest: 5-10 gr
-Lemon juice: 15 ml
-Salt: ¼ tsp (~2 gr)
-Lemon curd: 50 gr
Decorating
-White chocolate: 30-50 gr (melted)
Instruction
- Mix flour and salt in a mixing bowl. Put aside
- In another bowl, beat 115 gr butter with 40 gr sugar to creamy
- Pour 15 ml lemon juice with 5-10 gr shredded lemon zest (optional) in butter bowl and stir until all ingredient combined completely
- Divide flour mixture into several parts and add to wet ingredient mixture. Mix well after each part.
- Wrap it up and refrigerate in 15-20 minutes to harden the dough, so that it will be easier for you to shape the cookies
- Preheat oven at 165 Celsius degree
- Remove the dough from fridge and scoop a small amount of cookies dough (around 20-25 gr), then shape it into small ball.
The ball should weight max 25 gr to make sure the cookies will be baked completely (too big or thick dough ball is hard to be baked inside)
- Place cookies ball on baking tray that lined parchment paper and do the same process with the rest amount of dough
- Use measurement spoon to create a dent on cookies surface
- Refrigerate cookies doughs in 5-10 minutes to prevent them from cracking when baked. Then bring to bake at 165 Celsius degree in 15 minutes
- Remove baking tray from oven and pipe lemon curd into the dents that created before. Bring the cookies back to oven and bake in another 5-10 minutes
You can find the homemade lemon curd recipe as below
- When the cookies completely baked, remove from oven and let the cookies stary on tray for 5-10 minutes before transferring to rack and let it cool completely.
- Melt 30-50 gr white chocolate and transfer to small piping bag. Draw several ellipses surround lemon curd part to create the design of chamomile
Or you can create any design that you prefer ;). Please note that chocolate decorating should be draw right-before serving to prevent it from melting
- Refrigerate the cookies in 3-5 minutes before serving
You also can store the cookies (without chocolate decorating) in closed jar or plastic box in 2-3 days
⚠️ ATTENTION
- The ball should weight max 25 gr to make sure the cookies will be baked completely (too big or thick dough ball is hard to be baked inside)
- Lemon curd should be piped in last 10-15 minutes of baking to prevent it from absorb into cookies dough
