3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Lemon Drop Cookies (sugar free | egg yolk cookies)


Print:
4

Ingredients

24 portion(s)

Lemon Curd (sugar free)

  • 2 egg yolks
  • 2 eggs
  • 90 g Rice malt syrup, (1/4 cup see tips for additional sweeteners)
  • 2 lemons, (zest + 1/2 cup juice)
  • 90 g Butter

Cookie Dough (egg yolk | sugar free)

  • 220 g Butter, (see tips for substitute)
  • 175 g Rice malt syrup, (see tips for additional sweeteners)
  • 4 egg yolks
  • 360 g self-raising flour, (or plain flour + 2tsp baking powder
  • 1 tsp lemon zest, grated
5

Recipe's preparation

    Lemon Curd (sugar free)
  1. **Best made a few hours before**
    Retrieve zest and 1/2 cup juice from 2 large lemons, reserve 1 tsp of zest for the cookies.
  2. In the TMX bowl place together the eggs, rice malt syrup, lemon juice and zest, mix 3 seconds/speed 3.
    (See tips for rice malt syrup substitutes).
  3. Add butterfly and butter, cook 80 degrees 10-16 minutes/speed 3 or until your curd thickens.
    (This took me about 20 minutes to reach temperature as I live in a cooler climate).
  4. Check consititancy: coat your spatula in curd, it should hold a trail when you run your finger over the spatula.
  5. Place Lemon Curd into a jar, let cool on the bench before refrigerating. Store up to 6 months.
  6. If your curd does not thicken sufficiently within a few hours of refrigeration, pop the Curd back into your thermomix.

    Option 1: add in an extra egg yolk, follow to cooking instructions using half the cook time.

    Option 2: warm 2 tbs of curd slightly in the microwave, add 1-2 teaspoons of cornflour, mix.
    Then add your cornflour slurry back into the TMX bowl. Cook 80 degrees 5-10 minutes/speed 3.
  7. Cookie Dough (egg yolk | sugar free)
  8. Preheat oven to 180 degrees and line a baking sheet with parchment paper.
  9. No counter-clockwise operationPlace butter and rice malt syrup into TMX bowl. Cream 2 minutes|speed 3.
    (See tips for butter and syrup substitutes).
  10. Add egg yolks and lemon zest 3 seconds|speed 4. Scrape down sides of bowl.
  11. Follow with self raising flour 5 seconds|speed 3, scrape down sides of bowl and repeat if necessary. (Do not overmix batter).
  12. **Dough will be soft and sticky** Refrigerate for 20 minutes if the dough is too warm.
    Roll dough into tablespoon sized balls and place on lined baking tray.
  13. Using clean fingers, poke a hole and create a well into the centre of cookies. To prevent sticking, slightly wet your fingers with water.
  14. Spoon a teaspoon of lemon curd into the centre wells of the cookies.
    Place the trays into the oven and bake for 10 minutes or until turned golden. If needed: Rotate trays in the oven after 8 minutes to achieve uniformed colour.
  15. Leave to cool completely on a cooling rack, then store in an airtight container or freeze in a glad bag.
10

Accessories you need

  • Butterfly
    Butterfly
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

Lemon Curd: Sweetener.
This is a zingy/tart lemon curd, which pairs well with a sweeter cookies.
To sweeten, try adding;
-a few tablespoons of granulated stevia.
-a few stevia/sugarine tablets dissolved in 1/4 tsp of lemon juice.
-a few tablespoons of granulated raw sugar (I’m not completely opposed to sugar, just low sugar baking).

**if you completely removing rice malt syrup for an alternative sweetener the Curd may become too thick, add in an extra 15-30g of butter**

Cookie dough: Butter.
Subsitute part of the butter for Philadelphia cream cheese. The cookies will be soft and fluffy when baked.
*they do not achieve an overly golden colour after baking due to lack of butter*

Cookie dough: Sweetener.
If you prefer the full sugar version of this recipe. Please refer to “egg yolk cookies” on the recipe community.
Alternatively to sweeten, try adding;
-a few tablespoons of granulated stevia.
-a few stevia/sugarine tablets dissolved in 1/4 tsp of warm water
-a few tablespoons of granulated raw sugar.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • There are no comments at the moment.