Sourdough Thumbprint Cookies With Lemon Curd
These sourdough thumbprint cookies are buttery, soft in the middle, lightly crisp around the edges and filled with glossy lemon curd — in other words, dangerously easy to “just try one” of. If you love bright, zingy bakes, these sourdough lemon cookies are a brilliant way to turn sourdough starter discard into something far more exciting than just another batch of crackers.
Ingredients
- 120 g unsalted butter softened
- 100 g granulated sugar
- 1 egg large
- 1 teaspoon vanilla bean paste
- 70 g sourdough discard 100% hydration
- 240-280 g plain flour all-purpose flour*
- ½ teaspoon baking soda a.k.a. bicarbonate of soda
- ½ teaspoon salt
To Finish:
- 150 g lemon curd
Instructions
- Add the softened butter and sugar to a large mixing bowl. Using an electric handheld mixer, beat the mixture for 2-3 minutes until it's light and fluffy.
- Add the egg, vanilla and sourdough discard and beat just enough to combine, scraping the sides of the bowl if needed.
- In a separate bowl, mix the flour, baking soda and salt.
- Add the flour mixture to the butter mixture and fold and knead just enough to incorporate - you do not want to overknead as it will lead to tough cookies.
- Line a large baking sheet with parchment paper.
- Scoop small spoonfuls of dough (18-20g per cookie) and shape them into balls with the palms of your hands. Arrange them on the prepared baking sheet, leaving about 4cm (2in) in between.
- With your thumb, the back of a small spoon or the end of a thick wooden handle, press the centres of each cookie down to create a well. It helps if you oil the tool you're using in order for it not to stick to the cookie dough.
- Place the tray in the fridge for 30 minutes.
- Preheat the oven to 190°C (375°F).
- Add a teaspoon of lemon curd to each well (do not overfill as the curd may overflow when baking).
- Place the cookies in the preheated oven for 10-12 minutes, or until starting to turn golden brown around the edges.
- Leave the cookies on the tray for 5-10 minutes, then transfer them onto a wire rack to cool down completely.
Notes
*FLOUR AMOUNT: you may need more or less flour depending on how old/ runny your sourdough discard is, the size of your egg and the amount of gluten in your flour. We recommend adding flour gradually and adding just enough so you can shape balls of dough without it sticking to your hands.
Nutrition
Calories: 92kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 75mgPotassium: 12mgFiber: 0.2gSugar: 6gVitamin A: 108IUCalcium: 3mgIron: 0.4mg
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