http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com 
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com I have always had a soft spot for the bright, mildly sweet and lemony thumbprint cookies. This thumbprints recipe uses a vegan lemon curd to fill the cookies made with a mix of spelt, buckwheat, walnuts, walnut oil and maple syrup. Traditional lemon curd recipes call for the use of eggs and butter, but this recipe is a bit healthier, while still sweet, tart and satisfying. You can also fill them with your favorite jelly.
Vegan Lemon Curd Thumbprints
adapted from
Dairy Free Cooking| Vegan Lemon Curd | Cookie |
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- 150 g Fresh lemon juice
- 150 g Sugar
- 1 tbsp Fresh lemon zest
- 1/4 tsp Salt
- 1 tbsp Coconut milk
- 2 tbsp Cornstarch
- 2 tbsp Cold water
- 2 tbsp Soya margarine
©angiesrecipes
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- 130 g Spelt pastry flour
- 120 g Buckwheat, toasted and finely ground
- 100 g Walnuts, finely ground
- 1/4 tsp Salt
- 125 ml Walnut oil
- 200 g Maple syrup
- Cranberries and poppy seed (optional)
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- In a small saucepan over medium heat, combine the lemon juice, sugar, lemon zest and salt, stirring well to dissolve the sugar. Combine together the coconut milk, cornstarch, and cold water in a small bowl, stirring well to combine.
- Add the cornstarch mixture, stirring constantly, cook until the mixture begins to thicken and the first few bubbles appear on the surface, about 8 minutes. Add soya margarine, and cook until the mixture resembles a thick pudding. Transfer the mixture to a heat proof dish, cover with plastic wrap and let cool completely before placing in the refrigerator to chill. Chill lemon curd for 2 hours before using.
- Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside. In a medium-sized mixing bowl, sift together the spelt pastry flour, finely ground buckwheat, finely ground walnut and salt until well combined, making a well in the center.
- Add in walnut oil and maple syrup to the center, and stir the mixture with a wooden spoon until it forms a dry dough that just holds together.
- Form the dough into 2-inch balls, and place them onto the prepared sheet, pressing a "thumbprint" into the center of each and slightly flattening. (The cookies will not spread, so make them the size that you want!) Add about 1 teaspoonful of lemon curd to each thumbprint and top with a cranberry or some poppy seeds if using. Bake until golden brown, about 15 minutes. Let cookies cool for several minutes on the sheet before transferring to a wire cooling rack to cool completely.
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com 
http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com
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