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Easy Lemon Cookie Recipe

easy lemon cookie recipe



I made this for Erick's birthday.


* My apple pie has raisins that are soaked in booze. My favourites are rum, whiskey or calvados, but you could use amaretto if you were into that kind of thing. I like to start soaking my raisins about a day before I make the pie. Take 50 to 100 grams of raisins, according to taste (I like lots of them) and cover them with the liquor of your choice.
* The next day start by making your pastry. I use 400 grams of plain flour, 250 grams of butter (salted), and 250 grams of sugar. This will give you more pastry than you need, but it is very frustrating to run out of pastry when you are doing the delicate braiding of the upper crust, so better to be on the safe side.
Put the flour and the sugar into a bowl. Add the grated zest of one lemon. Now mix in the very cold butter using two knives until you have a crumbly mixture. When there are no large chunks of butter left start mixing with your hands. At this point your pastry should begin to look like pastry instead of crumbs. If this is not happening add some buttermilk or plain milk- just enough to get a nice workable pastry. Then wrap the pastry in a bit of cling film and put it in the fridge.
* Next is the filling. It's an apple pie, so we need apples. The apple traditionally used in Dutch apple pies is the Goudreinet, but any firm apple that is not too sweet will work. Depending on the size you will need anything from 5 to 8 apples. Peel the apples, slice them, and take out the centre bit with the pips. Cut your slices into chunks, not too small, you want to be able to find some real apple pieces in your pie. After peeling and slicing the apples put the pieces of apple in a bowl and sprinkle them with a bit of lemon juice. It would be quite a good idea to use the lemon that you zested earlier, but this is all up to you. Then add some sugar to taste (this very much depends on the sweetness of the apples, you could need anything from 20 to 100 grams) a generous pinch of cinnamon and a sprinkle of nutmeg. People in the US could also use pumpkin pie spice mix- I’ve tried it and it works quite well.
* Add the soaked raisins to your apples. I also like to put some nuts into my pie, both hazelnuts and walnuts are very nice. I would use about 100 grams of nuts- the walnuts broken into pieces and the hazelnuts very roughly chopped.
You can now let the filling stand for some time. This will draw some more moisture from your apples- you can drain some of the excess liquid depending on how moist you like your filling.
* For a traditional Dutch apple pie you need to bake the pie in a pie tin that is at least 7 to 10 centimetres deep. Your pastry should be enough to fill a pie tin with a diameter of 25 centimetres. First butter you pie tin. Then take the pastry out of the fridge and divided it in two pieces. Roll out the first piece on a floured surface and use this to cover the bottom and sides of the pie tin. At this point it is very easy to fill up any holes using small patches of dough.
* Sprinkle the bottom of the lined pie tin with some polenta. That's very untraditional and not Dutch at all, but this will help soak up any excess moisture from the filling and make your pie even tastier. You don't need much, just a very thin layer, maybe 25 grams. Then put in the apple filling.
* And now comes the fun part. Use the leftover dough to make thin strips of dough and cover the top of the pie using these strips. This should be done so that the strips for a sort of criss-cross effect: look at the picture above to see how it should look. The last strip goes around the outside of the pie, covering all the loose ends. Then brush the strips of pastry lightly with some milk.
At this point you will probably have some pastry left which can be used to make some cookies (just add chocolate chips or some leftover nuts), a mini-apple pie or some cinnamon-sprinkled doughballs (don’t forget to sprinkle with cinnamon first).
* Now bake the pie in a preheated oven of 175 degrees Celsius for 45 minutes to an hour. Leave your pie to cool slightly before slicing and serve with sweetened whipped cream, to taste.

Easy Lemon Raspberry Tart

Easy Lemon Raspberry Tart

Lemon Raspberry Tart, courtesy of Pillsbury

I love this dessert because it is incredibly easy and delicious.

1 tube refrigerated sugar cookie dough
1 jar of lemon curd (I found it with the jams and jellies)
1 lemon
1 pint fresh raspberries

Heat oven according to package instructions on cookie dough.

Empty the tube of cookie dough into a mixing bowl. Zest 1-2 teaspoons of lemon zest into the dough. Mix with a wooden spoon until all zest is incorporated.

Press the zested dough into a 9 inch tart pan. (I use my tart pan that has removable sides- you can see the bottom of it in the picture- but I'm sure a round cake pan would work).

Bake in the oven until top is very light golden and dough springs back slightly when touched (this time will vary according to your oven and pan).

Meanwhile, gently wash and drain the fresh raspberries. I gently rinse them and let them drain (open side down) on a few layers of paper towels.

Cool the crust (in its tart pan) on a cooling rack.

Once cooled, spread approximately 1 cup of the lemon curd over the crust. (You can always use more or less depending on what you like).

Decorate the top with the fresh raspberries and chill until served!

easy lemon cookie recipe

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