Shortbread is a traditional Scottish biscuit usually made from one part white sugar, two parts butter, and three to four parts plain flour. These Lemon Shortbread biscuits are tender, buttery and deliver a fresh lemon flavour. For a delicious variation add in some finely chopped rosemary.
Lemon Shortbread Recipe
Makes approximately 24
Ingredients:
175g butter, softened
½ cup icing sugar
1 tsp finely grated lemon zest
1½ cups plain flour
½ cup cornflour
Caster sugar for sprinkling
Method:
Preheat the oven to 150°C (130°C fan forced). Line 2 baking trays with baking paper.
Beat the butter, icing sugar and lemon zest until creamy. Sift flour and cornflour together then stir into creamed mixture.
Turn onto a board and knead to form a smooth ball. Place dough between two pieces of baking paper and roll into a circle about 7–8 mm thick. Cut into desired shapes using biscuit cutters. Place shortbread onto trays. Sprinkle with caster sugar.
Bake for 20 to 25 minutes or until the shortbread is just beginning to turn golden on the edges. Allow to cool on trays for 5 minutes then transfer onto a cooling rack to cool completely, before storing in an airtight container.
Smart Tip:
For Lemon and Rosemary Shortbread, add 1 tsp very finely chopped rosemary to the creamed mixture before adding the flour.
