The solitude of my teenage years invited me to establish other types of connections, lasting and loyal, that would allow me to develop a sense of belonging. The garden was always a safe and containing refuge, and there, I learned to observe, contemplate, dream, and hope. Then, over time, I began to mark moments of passage and, in a way, celebrate ancestral traditions, whose magic gifted me precisely with an unparalleled and unbreakable bond that filled me also with an invaluable sense of gratitude that I still carry with me. I do my best to pass that on to my kids so they know that nature, alongside faith, can also be their ever-loyal companion, across time, space, and land.
We've marked the summer solstice this year by crafting a series of light catchers and baking what we decided to call sunshine cookies, filled with a lemon curd heart. I hope they too bring you a mindful moment to absorb the last stretch of the summer.
Ingredients
284g all-purpose flour
145g almond flour
1/2 tsp sea salt
227g unsalted butter
115g caster sugar
1/2 tsp almond extract
1 lemon (zest only)
1/2 cup lemon curd
Method
Preheat the oven to 180C/356F.
Use parchment paper to prepare a baking tray. Set aside.
In a bowl combine all the ingredients except the lemon curd. Use your hands to make small balls with the dough.
Press them down gently with your fingers.
Add a teaspoon of lemons curd on each cookie and then bake in the preheated oven for approximately 15 minutes or until golden.
Allow the cookies to cool down completely before trying them. Enjoy!
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