Fruit Curd Cookie Sandwiches
Updated: Apr 27, 2020
Patterned butter cookies with a layer of fresh yuzu curd in between.
This recipe showcases one of my all-time favourite ingredients: Yuzu! Yuzu is a Japanese citrus fruit that tastes like a very floral lemon. It has beautiful tart acidity and is a very versatile ingredient. When I visited Japan a couple of years ago, I spent a lot of my trip looking for different yuzu products to bring home. You can find the citrus in forms such as dried powder/zest, fresh juice, in spice mixes (“Shichimi Togarashi” or “Japanese 7 Spice), Yuzu Kosho (a fresh paste mixed with spicy chillies), ice cream, sodas, teas, and more. The only place I have regularly seen fresh yuzu available in Calgary is True World Foods. It is easier to finder yuzu juice in bottles and you can also purchase frozen yuzu skin that you can use for zest.
Fruit Curd I love fruit curd and I think it is such a simple and fresh way to showcase different fruits. I’m working on this “Basic Curd” recipe to see how it works with different fruit, for now I’ve experimented with different citrus. Feel free to play around with this recipe and try different citrus fruits: blood orange, grapefruit, meyer lemon, lime? It would also be interesting to experiment with different ethnic citrus like the Persian sweet lime or calamansi.
The Cookie I find people tend to fall in two different categories: a chewy cookie fan, or a crisp. I prefer chewy cookies, but the nice thing about this recipe is that you have the option of increasing the cook time and making the dough thinner if you want to crisp up the cookies. The cookie recipe below was adapted from the manufacturers of the patterned rolling pin (@pastrymade), as it was created to help retain the pattern after baking. If you know me, you also know I love insects, and I was so excited to showcase this insect printed rolling pin. This recipe yields a tender, chewy, butter cookie, and when sandwiched with a thick spread of the tart and sweet yuzu curd, I am sure you will be very happy with the results. I hope you have fun experimenting with the versatility of this recipe and coming up with some flavours that showcase your favourite ingredients. I know I already have some different ideas in mind… so stay tuned!
Citrus Curd Yield: Approx. 1 ½ cups ¼ cup sugar 1 whole egg
2 egg yolks ¼ cup fresh citrus juice ¼ tsp salt ½ cup chilled unsalted butter (in cubes) In a small saucepan, whisk together the sugar and eggs. Stir in citrus juice and salt. Place pan on medium high heat and constantly stir with a silicone spatula (making sure to get in the corners). The curd will start to thicken in approx. 5 minutes. Do not overheat as it will cause the eggs to overcook and “scramble”. Once thickened, remove from the heat and stir in the butter cubes, a few at a time, until evenly incorporated. Put into a bowl and place saran wrap directly on the surface (to prevent a skin from forming). Chill for 1 hour minimum and store in the fridge for future use. Butter Cookies Yield: 24 (two dozen) 2” cookies (12 sandwiches) 200g unsalted butter (room temperature) 150g icing sugar 1 whole egg 2 tbsp of canola oil Pinch of salt Zest of one whole yuzu (or other citrus) ¼ tsp dunaliella salina (optional, for pale yellow colour) 400g all-purpose flour In a stand mixer fitted with a paddle attachment, incorporate the butter and sugar together. Combine egg, oil, zest, salt, and colourant (if using). Run mixer, add this into the butter mixture, and run until smooth. The oil in this recipe helps to keep the cookie tender. Working in 3 additions, add in the flour. Be careful not to over mix at this point, so you don’t over develop the gluten and toughen the cookies. Once dough forms, turn out onto a sheet of saran wrap, form into a flat disk, and chill 30 minutes. Preheat oven to 400F and line 2 trays with parchment paper. On a lightly floured surface, roll out cookie dough to desired thickness. I prefer mine to be a bit on the thick side because I like them to stay really chewy. If you prefer a crispier cookie, you can roll the dough out thinner. If you have one and want to use a patterned rolling pin, roll the dough out with a plain rolling pin first and then go over the dough once with the pattern before cutting out desired shapes. I chose 2” circles. When patterning your dough it is absolutely critical that you put the cookies in the freezer for 15-20 minutes before baking! This chills the fat and helps to retain the pattern during baking. Bake cookies for 9 minutes (the bottoms should just be starting to brown). If you want crispier cookies, try another 2 minutes. Remove from oven, cool 5 minutes, and transfer to a baking rack to continue cooling. To assemble the sandwiches, spread an even layer (the thickness depends on how much or how little curd you want) on one cookie and sandwich the curd with another cookie on top. I prefer to assemble them the day I am serving them, so as not to make the cookies soggy. Store in an airtight container.