There’s something so delightful about shortbread. I’ve been developing a lovely shortbread recipe for Christmas and along the way I thought I’d try out a delicate lemon shortbread.
I’m so happy with it. Buttery, melt in the mouth shortbread with a subtle zesty lemon undertone.
Get the kettle on quick before it all disappears.
50g caster sugar
100g plain flour
Zest of a lemon
Sugar to sprinkle
Preheat oven to 160c / 140c fan
Line and grease an 8 inch cake tin making sure the greaseproof paper overhands the tin slightly so you can remove the shortbread easily.
In a large mixing bowl cream together your butter and sugar.
Now add your plain flour and cornflour bit by bit. I do this in about four stages so it’s easier to mix into the butter and sugar and doesn’t puff everywhere.
Add your grated lemon zest, stirring to combine.
Knead the mixture to bring it together into a ball and press it into your tin. Level off with a palette knife and prick with a fork around the edges.
Bake in the centre of the oven for 55 minutes. Slightly before the baking time is up ( about 5 mins before) gently press on the centre of the shortbread to check that it’s crisp. If not allow it to bake for another 5 mins.
Remove from oven and allow to cool in the tin for 10 minutes or so. Remove from tin and chop into slices with a sharp knife and sprinkle over a little sugar. Icing sugar is fine but I like crunchy sugar the best.
Enjoy warm with a cup of tea.