l love shortbread and wanted something to decorate my lemon tart so I made some mini biscuits using this recipe and they were so delicious I had to make another batch of regular sized ones.
This is now one of my favourite flavours as I like the contrast with the sweet shortbread and the tartness of the lemon.
Shortbread has a lot of butter in the recipe as this is what gives it melt in the mouth texture. It is well worth buying a good quality butter for this recipe as it really does make a difference.
Start by lining two baking trays with baking parchment.
In a stand mixer cream the butter and sugar until light and fluffy.
Add the flour, cornflour and salt gradually to the butter mixture until it comes together as a soft dough.
Add the lemon zest then mix again until fully incorporated.
On a floured surface roll the dough out to 1/2 cm thickness and cut out approx 18 biscuits with a 5cm round cutter.
Place the biscuits onto the prepared trays and chill in the fridge for at least 30 minutes.
Preheat oven to 180 degrees centigrade (160 fan) Gas mark 4.
Bake for 15-20 minutes.
Remove from oven and sprinkle with some extra caster sugar.
Leave to cool slightly on the trays then transfer to a wire cooling rack.
Lemon Shortbread Biscuits
Sarah's servings: 18
Sarah's skill: Easy
Baking time: 15-20 minutes
Ingredients:
200g Butter
100g Caster Sugar
200g Plain Flour
85g Cornflour
Pinch of Salt
Zest of 1 Lemon
Extra Caster Sugar for decoration.
Method:
Line two baking trays with baking parchment.
In a stand mixer cream the butter and sugar until light and fluffy.
Add the flour, cornflour and salt gradually to the butter mixture until it comes together as a soft dough. Add the lemon zest then mix again until fully incorporated.
On a floured surface roll the dough out to 1/2 cm thickness and cut out approximately 18 biscuits with a 5cm round cutter.
Place the biscuits onto the prepared trays and chill in the fridge for at least 30 minutes.
Preheat oven to 180 degrees centigrade (160 fan) Gas mark 4.
Bake for 15-20 minutes.
Remove from oven and sprinkle with some extra caster sugar. Leave to cool slightly on the trays then transfer to a wire cooling rack.
Equipment Used
Sarah’s extra slice......
You can use any shaped cutter but I used a 5cm round cutter.
Always use a good quality butter when making shortbread it really makes a difference to the taste!
You could use the juice from the lemon to make some icing for the biscuits.
I made these yesterday for our W.I. Meeting and they went down a storm! I think that I might have rolled the pastry out thinner than recommended as it made 32 (even though I used a couple of 1/2 cm chopsticks as a guide for my rolling pin) but they certainly didn’t seem to be too thin. Beautifully melt in the mouth and just the right amount of lemon-ness 😊. A definite ‘keeper’ recipe that I will make time and time again!
These lemon shortbread biscuits look absolutely delicious 😋🤤 I'm going to make these they'll make wonderful small gifts for family and friends they look delicious 😋🤤 do you have a recipe for plain shortbread biscuits too much appreciated thank you very much a great bake it's absolutely perfect for me many thanks 🙏