This takes the classic King Arthur Flour Recipe and gives it a spring-like twist. Featuring both our lemon curd and Chevren'ly Rose goat cheese in our April cheese subscription box, this is sure to impress everyone at all your spring gatherings.
Shortbread Recipe with Lemon Curd and Rose Goat Cheese
Bright, floral, and buttery. What else could you want? Perfect for your next spring gathering.
8 tablespoons unsalted butter, at cool room temperature
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 cup lemon curd
5 ounces goat cheese with dried edible rose petals
½ lemon, juiced
1 teaspoon honey
2 tablespoons milk, or water
Handful of fresh raspberries, for garnish
Whipped goat cheese
Preheat the oven to 300°F. I used a silicone baking dish of 11” by 3”, but you can also grease an 8” or 9” baking dish.
In a medium-sized bowl, beat together the butter, sugar, and vanilla, then beat in the flour. The mixture may seem a little dry at first; keep beating until a stiff dough forms. If necessary, dribble in up to 1 tablespoon of water to bring the dough together.
Press into the prepared pan/baking dish, smoothing the surface with your fingers or a mini rolling pin. If you're having trouble pressing the shortbread flat in the pan because it's sticking to your fingers, cover it with a piece of plastic wrap and push on the wrap.
Remove the wrap if you've used it, then use a fork to prick ("dock") the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Prick the dough in a random pattern, or create a pretty design.
Bake the shortbread until it's a light golden brown across the top surface and a deeper golden brown around the edges, about 35 minutes.
Remove the shortbread from the oven and allow it to cool on a baking rack in its original pan.
Once fully cool, slather the lemon curd in an even layer on top of the shortbread. Place it in the freezer and allow to firm up for 3 hours or overnight.
Whipped goat cheese
Add the goat cheese, honey, lemon juice, and milk (or water) into a bowl and whip with a whisk or electric mixture until fluffy. Be sure this mix is at room temperature when assembling the final part of this recipe.
Layer the whipped goat cheese over the firmed, somewhat frozen lemon curd, top artfully with raspberries. Cut and serve when guests arrive at room temperature. Enjoy!
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