A lemony twist to this biscuit classic makes lemon shortbread utterly irresistable, especially when served with our lemon posset...
Lemon Shortbread
4 oz unsalted butter (soft)
2 ½ oz caster sugar
Zest of ½ a lemon and 1 tsp juice
4 oz sifter plain flour
Set the oven at 160°C.
Cream the butter and sugar until light and fluffy. Add the zest and lemon juice and beat well.
Fold in the sifted flour. Press the dough together with your hands and then roll out as thin as you can and cut it into shapes with a biscuit cutter or knife.
Place them onto a buttered baking sheet and cook for 15 minutes or until they are a pale gold colour. Cool on a rack. These are good with Lemon Posset.
Click here to email us your favourite recipes!
4 oz unsalted butter (soft)
2 ½ oz caster sugar
Zest of ½ a lemon and 1 tsp juice
4 oz sifter plain flour
Set the oven at 160°C.
Cream the butter and sugar until light and fluffy. Add the zest and lemon juice and beat well.
Fold in the sifted flour. Press the dough together with your hands and then roll out as thin as you can and cut it into shapes with a biscuit cutter or knife.
Place them onto a buttered baking sheet and cook for 15 minutes or until they are a pale gold colour. Cool on a rack. These are good with Lemon Posset.
Click here to email us your favourite recipes!
- Serves 8
- 30 mins or less
- Suitable for vegetarians
- Good with a brew
