I couldn’t get enough of lemons.
After being overdosed with the aroma of lemons in the Amalfi Coast and then coming home to Buenos Aires and making this easy lemon curd, I should have already gotten my fill of lemon-flavored everything, right?
I still wanted more lemon-flavored things to make and eat.
I wanted to bask in the aroma of lemons and bring back the Italian summer to my little apartment. I wanted to stay a little while longer in lemons-and-Italy mode.
With an extra jar of lemon curd sitting in my fridge, I was determined to make lemon sandwich cookies.
The idea of thick, rich lemon curd cradled between two grain-free lemon cookies was just too deliciously tempting to ignore.
So guess what I did last weekend?
Exactly. I woke up early once more, and set about to work in my humble little two-square metre kitchen.
I began with mixing all the ingredients for the cookie dough in a large bowl, stirring with a wooden spoon until the ingredients were well combined. Then came the fun part – rolling out the dough and cutting the cookies.
I’m not sure why I like making cookies as much as I do, but it’s something that reminds me of the time when I first learnt how to bake.
The rolling of dough and then cutting it into different shaped cookies is quite therapeutic, and while it may seem difficult if you’ve never rolled dough before, you just need to remember to do it with desire, or “con ganas” as they say in Spanish.
Roll it gently but with enough strength to smooth out the cookie dough as thin as possible without breaking, and when it finally reaches the right thickness, all that’s left to do is to cut out shapes of your choice.
Once the cookie dough has been cut out, place them in the oven and bake until their tops are golden brown.
Be patient and let the cookies cool before you spread them with lemon curd.
Keep in mind that these are not like regular shortbread cookies, and will not have the exact same texture – they will tend to be slightly chewier as opposed to crunchier due to the tapioca flour.. Other than that, enjoy!
- 1 cup coconut flour
- 3/4 cup tapioca flour (or more depending on how wet or dry the dough is)
- 1/2 cup coconut oil or ghee or butter
- 2 tablespoons of honey
- 2 tablespoons of lemon juice
- Zest of 1 lemon
- Dash of sea salt
- 1 cup of lemon curd (see my recipe for lemon curd)
- Preheat oven to 350 deg Fahrenheit (180 deg Cel)
- Place all the ingredients in a large bowl and mix until well combined (if the dough is too wet to roll out, add a tablespoon of extra tapioca flour at a time, until it is sufficient dry to manage but still moist)
- Turn the cookie dough onto a large piece of parchment or wax paper sprinkled with tapioca flour (the dough will be crumbly, but it’s ok)
- Press the dough together to make a solid piece. Use tapioca-flour smeared hands and a tapioca-flour covered rolling pin to roll the dough out to a flat disk, until it is around 1/8 inch thick. (Note that the thinner you can roll the dough out, the better, so the cookies are as crunchy as possible).
- Use a cookie cutter of desired shape (I used a round cookie cutter, but hearts of stars will do too!)
- Place cookies on a silpat-lined baking sheet and bake for 20 minutes, or until slightly golden on top, then remove them from oven and let them cool.
- Once cookies have cooled, spread lemon curd on one cookies and sandwich it with another.
Recipe makes about 1 dozen lemon sandwich cookies. Best eaten on the same day of baking as the cookies will lose their crunchiness after that.
- Category: Snacks
- Cuisine: Western