Sandwiching light cream cheese and lemon curd filling between two gluten-free pistachio shortbread biscuits to create a delicate morning tea treat.
Looking for more melting moment biscuits or more gluten free baked goods?
Ingredients
Lemon filling
Method
1.Process pistachios until they are finely ground; remove 1 tablespoon of the ground nuts and reserve.
2.Add flours, butter, sugar, milk, salt and rind to processor; pulse until mixture comes together when pressed between your fingertips.
3.Transfer dough to a work surface; knead lightly to bring together. Enclose in plastic wrap; refrigerate for 1 hour.
4.Meanwhile, preheat the oven to 140°C/280°F. Line two large oven trays with baking paper. Make lemon filling. Process ingredients in a small food processor until smooth. Transfer to a piping bag fitted with a 6mm (¼in) fluted nozzle; refrigerate until required.
5.Roll dough between 2 sheets of baking paper until it is 4mm (1⁄6in) thick. Using a 5.5cm (2¼in) cutter, cut dough into 24 rounds, re-rolling dough as necessary. Transfer rounds to lined trays, 2cm (¾in) apart. Sprinkle half the cookies with reserved ground pistachios. Refrigerate for 30 minutes.
6.Bake cookies for 20 minutes or until lightly browned. Leave on trays for 5 minutes before transferring to a wire rack to cool.
7.Turn over cooled cookies with no pistachio topping. Pipe 1 teaspoon of lemon filling onto each cookie. Top with remaining cookies.
If dough becomes too soft while rolling and cutting, refrigerate to firm up. Check ingredient label of lemon curd to ensure brand is gluten free.
Cookie dough can be made up to 3 days ahead; store, covered, in the fridge or freeze for up to 1 month. Cookies can be made a day ahead, pipe with lemon filling just before serving.
Note
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