Lemon Shortbread

I adore shortbread. Far more than standard biscuits. Something to do with the mealy buttery nature of them I suspect. This is in the current issue of Donna Hay magazine and as soon as I saw them I knew I must bake them.

Lemon Shortbread
Donna Hay Magazine

  • 150g butter
  • 1/3 cup icing sugar
  • 1/4 cup lemon juice
  • 2 tsp lemon zest
  • 1 tsp vanilla
  • 1 3/4 cups plain flour
  • 2 tbsp cornflour
  • 2/3 cup icing sugar
  1. Beat the butter and sugar for 8-10 minutes until pale and creamy
  2. Add lemon juice, zest and vanilla
  3. Add the flour and cornflour and beat until a smooth dough forms
  4. Turn out onto a lightly floured surface and divide into 2 pieces
  5. Roll into 2x20cm logs, wrap in cling film and freeze for 30 minutes
  6. Preheat oven to 180C
  7. Cut dough into 1cm thick rounds
  8. Bake for 10-15 minutes until lightly golden
  9. Gently toss the warm shortbreads in the extra icing sugar, cool on wire racks and store in an airtight container.
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  • rhubenesque

    I bought the whole mag for this recipe.

    Oh, OK, so I buy the mag each release anyway,,,, (yum!)