British Butter Cookies & Lime Curd

If you haven’t watched The Great British Baking Show on PBS, I highly recommend it. In the UK, this season’s finale was the BBC’s most-watched program of 2015.

Over a period of 10 weekends, amateur bakers compete for the title of Best Baker. The contestants are given three challenges each week: a signature bake, a technical challenge, and a show-stopper. The judges look for excellent flavors, uniform sizes, and an elegant presentation.

I can hear Mary Berry now tasting my cookies and curd: Well, the biscuits and curd have very good flavor, but the presentation and uniform sizing falls a bit short. Remember, it’s style and substance that counts.

Ingredients:

The judges, Paul and Mary Berry, taste a show-stopper. 
Photo downloaded from internet.

Lime Curd:

6 tablespoons butter at room temperature

2/3 cup pure cane sugar

2 large eggs + 2 large egg yolks

1/2 cup + 2 tablespoons fresh lime juice

1/8 teaspoon kosher salt

Shortbread Cookies:

2 cups gluten-free flour, preferably Cup4Cup

2 tablespoons grated lime zest

1 teaspoon kosher salt

2 sticks unsalted butter at room temperature

3/4 cup confectioner’s sugar

2 teaspoons vanilla bean paste, or vanilla extract

1 cup finely chopped cranberries

Directions:

Using the ingredient list above, prepare the cookies following the directions from the Bribery Bakery website here.

Makes about 30 cookies.

#dessert #cookies #curd #glutenfree #greatbritishbakingshow #maryberry

Recipe adapted from the November Food & Wine Magazine feature on the Bribery Bakery recipe.