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