Mother's Day treats
Lemon cookies
• 170g butter, softened • ½ cup icing sugar • 2 teaspoons lemon extract (or
4 teaspoons grated lemon zest) • 1 ½ cups flour • ¼ cup cornflour Filling • 60g butter, softened • 1 cup icing sugar • 2-3 teaspoons grated lemon zest • 2 tablespoons lemon juice • 1 tablespoon thick cream 1. Cream butter and sugar with electric mixer until light and fluffy. 2. Add lemon extract (or zest) and combine, then mix in flour and cornflour until smooth. 3. Roll dough into a ball and flatten slightly. Wrap in plastic film and place in the refrigerator for approximately 60 minutes. www.sweetlivingmagazine.co.nz
4. Meanwhile, make the filling. Cream butter and sugar with electric mixer until light and fluffy. Add lemon zest, juice and cream, and combine. Set aside. 5. Preheat oven to 160degC. 6. Take the chilled biscuit dough from the fridge and roll out to a thickness of 5mm. Use a cookie cutter to cut out circles and place on greased baking trays. 7. Bake 15-20 minutes, or until the edges of the cookies turn a golden brown. 8. Let cool then make a sandwich by spreading one cookie with a teaspoon of lemon filling and placing another cookie on top.
Maple Mousse
• 4 eggs, separated • ¼ cup brown sugar • 1 ¼ cups maple syrup (or golden syrup, or maple-flavoured syrup)
• 1 tablespoon powdered gelatine, dissolved in 2 tablespoons warm water • 1 ½ cups cream
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1. Place egg yolks and sugar in a glass or metal bowl and beat until well combined. Add maple syrup. 2. Place bowl over a hot-water bath and cook, whisking continuously, until the mixture reaches custard consistency, approximately 15 minutes. 3. Remove from the heat and stir in gelatine mixture. Allow to cool completely. 4. Beat egg whites until peaks form. In a separate bowl, whip cream. 5. Fold egg whites and cream into custard mixture. Pour into serving dishes and chill in fridge for at least four hours. Or chill mousse in fridge and fill brandy snap baskets about 30 minutes before serving.
April - June 2012 sweetliving
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