Sunday, December 6, 2015

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.


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


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.

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