This recipe is one of my go-to biscuit recipes, when I fancy a treat and want to knock up something really simple with ingredients I always have on hand. Our trees are massively productive so there is never a shortage of zest in the freezer. We make butter from local milk and between the chickens and the ducks we are never short on so this recipe is also cheap and sustainable for us. The lemon flavour is very subtle so as not to overpower the buttery taste so characteristic of , but adds something special. The texture is soft and crumbly, so they are not really a biscuit to dunk in tea, but they are perfect alongside it or with a cold glass of milk.

Ingredients

  • 150g unsalted
  • 70g superfine sugar
  • 2 egg yolks
  • A good pinch of salt
  • Zest from 1 lemon
  • 200g all-purpose flour

Methods

Step 1. Cream together the butter and sugar. Combine butter at room temperature but if the butter is starting to melt, return the mixing bowl to the fridge to cool.

Step 2.With a spatula mix in the egg yolks, salt and .

Step 3. Slowly fold in the flour to form a soft sticky dough.

Step 4. Turn the mixture out onto a floured surface and knead to ensure the ingredients are well combined.

Flatten out, return to the bowl then cover and leave in the fridge for an hour to firm up.

Step 5. Flatten out the dough with a rolling pin, then cut out rounds with a biscuit cutter

Step 6. Transfer the shortbread to a baking sheet and bake for 12 minutes at 200°C. The edges should be just starting to brown.

Step 13. Transfer the shortbread to a cooling rack and eat once they are cool and have firmed up. Alternatively you can store them in an airtight container for up to a week…although ours never make it through the first day!


How to Make Lemon Shortbread
 
Author:
Recipe type: Biscuits
Ingredients
  • 150g unsalted butter
  • 70g superfine sugar
  • 2 egg yolks
  • A good pinch of salt
  • Zest from 1 lemon
  • 200g all-purpose flour
Instructions
  1. Cream together the butter and sugar. Combine butter at room temperature but if the butter is starting to melt, return the mixing bowl to the fridge to cool.
  2. With a spatula mix in the egg yolks, salt and lemon zest.
  3. Slowly fold in the flour to form a soft sticky dough
  4. Turn the mixture out onto a floured surface and knead to ensure the ingredients are well combined. Flatten out, return to the bowl then cover and leave in the fridge for an hour to firm up.
  5. Flatten out the dough with a rolling pin, then cut out rounds with a biscuit cutter
  6. Transfer the shortbread to a baking sheet and bake for 12 minutes at 200 degrees C. The edges should be just starting to brown
  7. Transfer the shortbread to a cooling rack and eat once they are cool and have firmed up. Alternatively you can store them in an airtight container for up to a week...although ours never make it through the first day!

 


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