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Lemon Drop Cookies (sugar free | egg yolk cookies)


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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
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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.
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Accessories you need

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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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