Lemon Baobab Cookies

Delicious lemon baobab cookies recipe - made with baobab superfruit powder and citrusy lemon curd that pairs perfectly with baobab flavor.

Servings people

Prep Time 15

Cook Time 12

resting time 30

Total Time 57

EQUIPMENT

1 baking sheet

INGREDIENTS

US Customary - Metric

INSTRUCTIONS

Preheat oven to 356°F (180°C). Whisk 2 eggs with ⅓ cup (60 g) sugar and a pinch of salt until smooth. Add softened butter and beat for 2 minutes until creamy, scraping the bowl as needed.
Mix in baobab powder until fully blended and smooth. Let the batter rest a few minutes so the baobab can dissolve and flavor the dough.
Add flour and mix until a dough forms. Press it into the bowl, cover with plastic wrap, and chill in the fridge for 30 minutes to firm up the butter.
While the dough chills, prepare the lemon curd. Zest and juice the lemon (you’ll get about 2 tsp zest).
In a small pot, combine lemon juice, 2 egg yolks, 1 whole egg, sugar, and zest. Cook on low, stirring constantly, until it thickens. Stir in butter and cook another few minutes until the curd is thick and glossy.
Scoop the dough into 25 balls (about 1 tbsp each) and roll between your palms. Place on a parchment-lined baking sheet.
Press a small well into each ball using your finger, a teaspoon, or the cap of a plastic bottle (dip it in oil if it sticks).
Bake for 11–12 minutes. Watch closely—baobab gives the cookies a deeper color, but they’re done once edges are lightly golden. Remove slightly early if unsure; they’ll firm as they cool.
Transfer cookies to a rack and dust with powdered sugar while warm. Fill centers with warm lemon curd, reheating it slightly if too thick to pour.
Cool completely before serving. The edges will crisp up as the centers stay soft and crumbly. Enjoy!

NOTES

Use room-temperature butter – Soft butter mixes more easily and creates a smooth, even dough.

Chill the dough – Cold dough is easier to shape and helps the cookies hold their form in the oven. If shaping takes a while, chill the baking sheet again before baking.

Don’t overbake – These cookies bake quickly and can overdo in seconds. Remove them when the centers are still slightly soft; they’ll firm up as they cool.

Sprinkle sugar first – A light dusting before adding lemon curd gives them a prettier, more polished look.

Thicken the lemon curd – Cook the curd a little longer so it holds in the centers without running. Making it a day ahead saves time and lets the flavor develop.

Storage tips – Cool cookies completely before stacking in an airtight container with parchment paper between layers. Store in a cool place for up to 2 weeks, refrigerate for a month, or freeze for longer.

Author: Food Nutters

Calories: 802kcal

Cost: $8

Course: Dessert

Cuisine: worldwide

Keyword: Baobab

Nutrition