Lemon Caraway Seed Cookies Recipes

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LEMON & CARAWAY ROULADE



Lemon & caraway roulade image

With it's light, lemony taste, this is will become everyone's summer favourite in no time

Provided by Barney Desmazery

Categories     Afternoon tea, Buffet, Dessert, Treat

Time 45m

Number Of Ingredients 10

6 eggs
175g golden caster sugar , plus extra
175g self-raising flour
1 heaped tsp caraway seed
grated zest 1 lemon (save the juice for the filling)
50g butter , melted
juice 1 lemon
300g lemon curd
250g mascarpone
icing sugar , to serve

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Line a 27 x 40cm Swiss roll tin with non-stick baking parchment. Using electric beaters, whisk the eggs and sugar together until light and fluffy - this can take about 5 mins. Fold in the flour, caraway seeds and zest, then gradually fold in the butter. Tip the mix into the tin and bake for 12-15 mins until pale, but cooked and springy in the middle. Leave to cool a little, then turn out onto a sheet of non-stick baking parchment dusted with sugar, roll up like a Swiss roll and cool.
  • While the sponge is cooling, mix the lemon juice and half the lemon curd with the mascarpone and set aside. When the sponge is completely cool, unravel and spread with the mascarpone mix. Spread the remaining curd over the top, then roll up like a Swiss roll again. Dust heavily with icing sugar and serve in slices.

Nutrition Facts : Calories 708 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 57 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium

SEED CAKES (CARAWAY SEED COOKIES)



Seed Cakes (Caraway Seed Cookies) image

Make and share this Seed Cakes (Caraway Seed Cookies) recipe from Food.com.

Provided by Kate S.

Categories     Dessert

Time 2h15m

Yield 50 cookies, 24 serving(s)

Number Of Ingredients 7

2 eggs
1 cup sugar
1 cup heavy cream
4 teaspoons caraway seeds
3 cups flour
3 teaspoons baking powder
1 teaspoon salt

Steps:

  • Beat eggs until light, then gradually mix in sugar, half of the caraway seed (2 t), and cream.
  • Sift flour together with baking powder and salt, and mix into egg mixture to form dough.
  • Chill dough, then toss on a floured board, and roll one-half inch thick.
  • Sprinkle with the rest of the caraway seed (2t) and roll to one-fourth inch thick.
  • Shape cookies with a small round cutter, first dipped in flour.
  • Bake on a buttered sheet.
  • Fannie Farmer's cookbook doesn't provide baking temperature and time, so your guess is as good as mine. I'm going to try 350 or 375 for 8-14 minutes. If you get good results, share your tips in the comments.

Nutrition Facts : Calories 130.8, Fat 4.3, SaturatedFat 2.4, Cholesterol 29.1, Sodium 152.4, Carbohydrate 20.9, Fiber 0.6, Sugar 8.4, Protein 2.4

LEMON AND CARAWAY CAKE



Lemon and Caraway Cake image

Make and share this Lemon and Caraway Cake recipe from Food.com.

Provided by JackieOhNo

Categories     Dessert

Time 1h35m

Yield 12 slices

Number Of Ingredients 10

1/2 cup unsalted butter
1 tablespoon unsalted butter
1 cup sugar
2 eggs, separated
2 cups all-purpose flour
1 teaspoon baking powder
2/3 cup milk
2 tablespoons grated lemon zest or 1/2 cup glaceed lemon peel
1 tablespoon caraway seed
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees. Butter an 8x4-inch loaf pan and line it with parchment or waxed (greaseproof) paper.
  • Cream the butter and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Sift together the flour and baking powder and fold into the mixture alternately with the milk, lemon zest, caraway seeds, and vanilla. Beat the egg whites until stiff, then fold into the mixture.
  • Pour the mixture into the prepared pan. Bake for 1-1/4 hours, or until a skewer inserted in the middle of the cake comes out clean. Allow cake to cool in the pan on a rack for 5 minutes before turning out onto a wire rack. Serve warm or cold.

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