Lemon Cookie mini-cakes


for the cookies:

180 g unsalted butter
70 g vegetable shortening
grated zest from two lemons
310 g sugar
5 g salt
1 large egg
8 g vanilla extract
60 ml lemon juice, freshly squeezed 

625 g flour
18 g baking powder

prepare the cookies:

1. Cream the butter, shortening and the zest together. Add the sugar and beat until creamy fluffy. Add the salt.

2. Add the egg. Beat until well combined. Add the vanilla extract and half the lemon juice. Mix lightly.

3. Incorporate half of the flour, alternating with the other half of the lemon juice and the rest of the flour. Mix until the dough is formed.

4. Divide the dough in two. Roll it out between two pieces of wrapping foil. Place on a flat surface and refrigerate for 2-3 hours.

5. With a round cookie cutter, cut out cookies.

6. Using a cookie cutter with a smaller diameter, cut the centre of half of the cookies to form a ring. Make the cut out centres into button cookies.

7. Place all the cookies in a lined with parchment paper sheet pan and bake in a preheated to 180C oven for 8-10 min, or until golden.

8. Leave the cookies to stay in the pan for 5-8 min and remove on a wire rack to cool completely. Store in an air tight container until assemble the mini-cakes.


 for the Lemon Filling:

1 g gelatin sheet (1/2 gelatin sheet)
175 g butter, diced in a bowl (1 1/2 stick, 6 oz.)
2 eggs
135 g sugar (3/4 cups, 5 oz.)
130 ml lemon juice (1/2 cup)
30 g ground almonds (1/4 cup plus 2 tbsp, 1 oz.)

1. Soak the gelatin sheet in cold water until softened.
2. In a heavy bottomed pan, combine the eggs and sugar. Whisk lightly.
3. Whisk in the lemon juice and cook, stirring constantly over medium heat. 
4. Cook the mixture, until thickens. Remove from the heat.
5. Squeeze the gelatin dry, add to the lemon cream and stir, until dissolved.
6. Strain over the butter. 
7. Stir the almonds into the cream.
8. Cover with plastic wrap and refrigerate for about 2 hours.


Tailoring:

1. Spread some filling in the centre of each of the plain round cookies. 
2. Cover with the ring cookies. Press down gently, until the filling fills the rings evenly.
3. Store in a refrigerator.




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