Shortbread Cookies with Lemon Curd and Chocolate Mendiants (Eggless)
These pretty floral cookies are perfect for a high tea or any celebration. The pairing of buttery shortbread, luscious lemon curd and smooth chocolate makes for a delightful treat. The pairing of citrus and chocolate is what really makes them shine, The tangy curd balances out the sweetness of the shortbread and the chocolate. All three components are eggless and easy to make. To further simplify the process, the lemon curd and chocolate mendiants can be made a day ahead and refrigerated. Baking and assembling the cookies then become as easy as a summer breeze. The edible flowers can be replaced with nuts and dried fruit. Either way, these delicious sandwich cookies are sure to brighten your day.
Recipes
Shortbread Cookies
(Makes about 1 dozen cookies)
Ingredients
1/2 cup unsalted butter, softened to room temperature
1/2 cup powdered sugar (measured after powdering)
1/2 tsp pure vanilla extract
Pinch of salt
1 cup all-purpose flour
1 tbsp cornstarch
1/4 cup eggless lemon curd (you will need half of the original recipe)
12 assorted chocolate mendiants (recipe below)
Method
In a mixing bowl, combine the butter, icing sugar, vanilla extract and salt. Use an electric handheld mixer to cream them together until pale.
In another mixing bowl, whisk the all-purpose flour and cornstarch together. Use a silicone spatula to fold this flour mixture into the butter and sugar in two batches until well incorporated.
Use clean hands to lightly bring the cookie dough together. Cover and let it rest for 20 minutes. Do not skip this step because the cookie dough will be brittle if not rested.
Whilst the cookie dough is resting, preheat your oven to 180°C. Line a baking tray with a Silpat or parchment paper and set aside.
After resting, knead the dough lightly for 30 seconds. Divide it into four equal portions. Roll each portion into a ball. Place one ball of cookie dough between two sheets of parchment. Roll the dough out to 1/4” thickness. Use a 2” round cookie cutter to cut out the cookies. Remove the excess dough and re-roll to use again. With the help of a metal spatula, lift the cut cookies off the parchment and place them on the prepared baking sheet. Run the cookie cutter around each cookie to even out the shape if needed. Proceed to make all the cookies in this manner.
Bake the shortbread cookies for 12-15 minutes or util they start to turn golden around the edges. Remove them from the oven and let them cool on the baking tray for 5 minutes. Then transfer them to a wire rack and leave to cool completely before assembling.
To Assemble - Spread a generous teaspoon of lemon curd over each shortbread cookie. Place a chocolate mendiant on top and press down lightly. Serve the assembled shortbread cookies immediately.
Chocolate Mendiants
(Makes about 1 dozen)
Ingredients
6 tbsp chopped white compound chocolate or candy melts
6 tbsp chopped milk compound chocolate or candy melts
6 tbsp chopped dark compound chocolate or candy melts
1 1/2 tsp cold pressed coconut oil
Edible flowers, nuts and dried fruit, to decorate
Method
Line a large baking tray with a Silpat or parchment paper.
Place the three different chocolate compounds in three separate heat-proof bowls. Add half a teaspoon of coconut oil to each bowl.
Starting with one bowl, melt the chocolate in a microwave or over a double boiler. Use a metal spoon to stir the chocolate until it is completely smooth.
Pour a tablespoon of the melted chocolate on to the prepared tray. The chocolate will spread a little. Leaving at least 2”of room, continue to drop tablespoonfuls of the melted chocolate on to the tray until all the chocolate is used up.
Decorate the chocolate mendiants with edible flowers or chopped nuts and dried fruit. Place them in the refrigerator for 15-20 minutes or until set.
With the help of a metal spatula, gently remove the mendiants from the Silpat/parchment. Use a 2” cookie cutter to cut them into perfect rounds.
Line the base of a flat, airtight container with some parchment paper and place the mendiants inside. Refrigerate until needed.
The mendiants can be made a day ahead and kept refrigerated. Let them come to room temperature before using.
