Peach Curd Cookies

Ingredients
125g of shortening

125g of unsalted butter

75g of caster sugar

1 egg yolk

1 pinch of salt

275g of plain flour

50g of ground almonds

25g of cornflour

Peach curd

Method

In a large mixer bowl, mix together butter, shortening and sugar until you obtain a creamy mixture.

Then add the egg yolk and the pinch of salt.

And whisk well the mixture.

After this, add the flour, the almond flour and the cornstarch.

Now work gently with a spatula. 

Pre-heat the oven at 180°C while you finish to prepare the cookies.

Now it’s time for the best part of making Peach Curd Cookies!

Shape into little balls the dough and put them into a baking sheet.

Press with your thumb in the centre and create a gutter for the Peach Curd filling.

Bake them for 20-25 minutes.

After that time, take them out from the oven and fill the gutter with the Peach Curd and then let it cool.

Peach Curd

Ingredients
340g of pureed peaches (3 large peaches)

4 egg yolks

70g of butter

85g of sugar

the juice of 1-2 lemons

Method

First of all, peel off the skin of the peaches and remove the stone.

Cut them into cubes and in a blender, blend the peaches cubes until you reach a puree without any lumps.

In a heatproof bowl, mix the puree with egg yolks, sugar and lemon juice.

Place the bowl over a pot of boiling water (don't let the water touch the bowl) and whisk constantly for about 20 to 30 minutes – it can be very rough, so ask help from someone or your poor arm will hurt!

Now remove the bowl from the heat and add a bit at time the butter into the mixture and whisk well.

Now put the curd into jars and let it cool completely.

If it looks a bit liquid it’s quite normal, let cool it and it will thicken enough.

Blueberry Curd

Ingredients
1 cup fresh blueberries
1/2 cup brown sugar
1/2 fresh limes, juiced
3 egg yolks
4 Tablespoons unsalted butter

Method
In a medium saucepan lime juice, blueberries and sugar.
Heat on medium bring to a boil and cook for 2 minutes.
Place a strainer over a bowl, strain and press blueberries until all is in the bowl.
Mix eggs into blueberry mixture slowly while mixing continuously until all combined.
Return mixture to heat and add in the bugger and whisk until butter is melted (coats the back of the spoon).
Remove from heat, spoon into sterilised jars and seal. Turn upside down to get a full seal on the jars.

Passionfruit Curd

Ingredients:

5 egg yolks
150g caster sugar
280ml lemon juice
70g soft butter

Method:

Put the eggs and sugar in a bowl over simmering water and whisk for 5 minutes or until thick. Pour in the lemon juice and whisk for a further 5 minutes or until the mixture coats the back of the wooden spoon. Remove from the heat. Leave to cool slightly, then whisk in the butter, transfer to a clean dish, cover and put in the fridge until required.