Guest Post: Lemon Shortbread from Valerie

A while back, I got so bored of my old blog template and was on the hunt for ones that are more pleasing to the eye. I stumbled upon one that I liked which I am using now, and  in the website came some feedback from other bloggers who used various other designs there too. What was striking in that comment section was this food blog with exquisite name, Une Gamine dans La Cuisine. Once upon a time, I was very fluent in French and just like any language that was not used regularly, it has become embarassingly rusty, so when I saw this, I quickly hopped over hoping that it would be a French food blog- what a great way to re-acquaint to the language. Thankfully my brain wasn’t too rusty to translate it quickly, I was keen to see who is behind this ‘Playful? Mischievous Girl in the Kitchen’!
The blog was not in French, but I was hooked since! Valerie, the great talent behind this website wowed me with her cookies, indulgent sweets and the flavour that I love most- lemons! She is also one of the friendliest blogger friend I have met, and was generous to share her blogging knowledge without any qualm! I strongly urge you to visit her site, as the photography is stunning, a true testament that you do not need a DSLR to shoot great pictures ( remember what Matt Bites says, ‘it’s not the camera!), and her posts always comes with stories, enchanted tales that make the day sweeter.
Valerie and I became friends through all the exchanges and email banters, and I am excited that she agrees to do a guest post for me here, as I really want to showcase her gorgeous recipe and photography. It feels as if I have  known her for ages, though we have never met, but hopefully we will soon! 
Grab a chair, have a sit with a cuppa, and let’s meet Valerie :-)

Hello, everyone! My name is Valerie – I’m the author of the food blog, une gamine dans la cuisine. It’s an honor to be guest posting on Jehanne’s beautiful site. :)

I’m a lemon lover, through and through. If presented with a multi-layered slice of rich chocolate cake and a humble lemon bar, I’ll always go with the lemon bar. Always. Lemons (and their lime cousins) have a bright, fresh, airy flavour that just tugs at my taste buds – I can’t help but fall in love. 


These little shortbread cookies have climbed their way into my top five lemon recipe list. They’re simple, and unassuming,  yet once you take a bite you’re over the moon! A healthy amount of butter, along with a dash of cornstarch, gives these shortbread cookies an irresistible soft, crumbly…je ne sais quoi. They’re not cloyingly sweet so they are perfect companions to tea or a strong cup of coffee. The best part of these cookies, however, has to be the assertive lemon flavour. If you’re a huge fan of lemons, this recipe will not disappoint!

Jehanne, thank you so much for allowing me to share your splendid corner of the food blogging world! I hope your readers will be just as smitten with this shortbread recipe as I am! XO  

Lemon Shortbread
makes about 30 – 32 cookies

ingredients
255 g all-purpose flour (1 3/4 cups + 1 Tablespoon)
2 Tablespoons cornstarch
1/4 teaspoon table salt
150 g unsalted butter, softened to room temperature ( 2/3 cup)
55 grams confectioners’ sugar (1/3 cup + 1 Tablespoon)
60 ml fresh lemon juice (1/4 cup)
2 heaping Tablespoons lemon zest (about 2 lemons)
1/2 teaspoon pure almond extract
94 g confectioners’ sugar – for dusting (2/3 cup)

method
In a medium-size bowl, sift together the flour, cornstarch, and salt; Set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar together until pale and creamy – about 8 minutes on medium speed. Add the juice, zest, and almond extract – beat on medium-low speed until combined. {Note: Don’t worry if the dough looks sloppy and wet, it will smooth out once the flour is added.} Add the flour/cornstarch mixture. Beat on low speed until a smooth dough forms.

Turn the dough out onto a lightly floured surface and divide in half. Place each half onto a large sheet of wax paper and roll each one into an 8-inch long log (20 cm). Wrap each log in plastic wrap and refrigerate for 2 hours. {Note: I let mine chill overnight.}

Preheat the oven to 350 F. (180 C.). Line cookie sheets with parchment paper.

Place the 94 grams of confectioners’ sugar into a large, shallow bowl.

Remove one log of dough from the refrigerator and slice it into 1cm-thick rounds. Place the cookie rounds onto prepared sheets, leaving about 1 1/2-inches of space between each one. Bake for 15-17 minutes, or until light the bottom edges are light golden brown.  Remove the sheet from the oven and allow the cookies to rest for about three minutes.

Gently toss the still-warm cookies through the bowl of confectioners’ sugar. Transfer the coated cookies to a wire rack and cool completely. Repeat with the remaining log of dough.

recipe adapted from Donna Hay Magazine

*****************
Thank you Valerie for baking these gorgeous shortbreads ( and putting up with my request for non boozy desserts!), you are a star! These cookies are calling my name, and I am definitely baking this very soon :-). 
Let’s visit Une Gamine dans La Cuisine and give Valerie some comment love!

Comments

  1. says

    Jehanne, Thank you so much for the lovely words! I’m always flattered to hear comments on my photos!! Guest posting for you has been an absolute delight!! So glad you stumbled upon my wee little blog. :D

  2. says

    Congratulations on a beautiful guest post ladies! Nice to visit your lovely site Jehanne- I’m seeing all sorts of wonderful recipes here! I’m a big fan of La Gamine ;-)

  3. says

    I love Valerie’s blog too, and it was with her encouragement that I started my own. Her recipes are all terrific, and I couldn’t agree more about her photography. And now through her, I’ve found your blog!

  4. says

    lovely post and great clicks, Jehanne. enjoying ur updates in facebook (as note’y pic’s). and hey ! feel free to drop by my space too when you get the time. just posted on some handy parenting tips to “sane motherhood” on my “pick quicks” blog. Hope you will be a follower there .lets stay connected, beyond the kitchen.

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