THERMOMIX ® RECIPE

1 Lemon Drop Cookies (sugar free | egg yolk cookies)

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.

Cookie Dough (egg yolk | sugar free)

7. Preheat oven to 180 degrees and line a baking sheet with parchment paper.
8. Place butter and rice malt syrup into TMX bowl. Cream 2 minutes|speed 3.
   (See tips for butter and syrup substitutes).
9. Add egg yolks and lemon zest 3 seconds|speed 4. Scrape down sides of bowl.
10. Follow with self raising flour 5 seconds|speed 3, scrape down sides of bowl and repeat if necessary. (Do not overmix batter).
11. **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.
12. 

    

    Using clean fingers, poke a hole and create a well into the centre of cookies. To prevent sticking, slightly wet your fingers with water.
13. 

    

    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.
14. Leave to cool completely on a cooling rack, then store in an airtight container or freeze in a glad bag.