• Sarah L Samuels

Lemon & Blueberry Shortbread Biscuits

l love shortbread and wanted to try another flavour combination. I had some dried blueberries in my pantry so decided to pair them up with lemon for this recipe.



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.


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Start by lining two baking trays with baking parchment, then 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 and dried blueberries then mix again until fully incorporated.



On a floured surface roll the dough out to 1/2 cm thickness and cut out into shapes (approx 20 biscuits).



Place the biscuits onto the prepared trays and chill in the fridge for about 30 minutes.



Preheat oven to 180 degrees centigrade (160 fan) then take the biscuits out of the fridge and 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 baking tray.




Lemon & Blueberry Shortbread


Sarah’s servings: 20


Ingredients:


200g Butter

100g Caster Sugar

200g Plain Flour

85g Cornflour

Pinch of salt

Zest of 1 Lemon

75g Dried blueberries Extra caster sugar for decoration.


Method:

  1. Line two baking trays with baking parchment.

  2. In a stand mixer cream the butter and sugar until light and fluffy.

  3. Add the flour, cornflour and salt gradually to the butter mixture until it comes together as a soft dough. Add the lemon zest and dried blueberries then mix again until fully incorporated.

  4. On a floured surface roll the dough out to 1/2 cm thickness and cut out into shapes (approx 20 biscuits). Place the biscuits onto the prepared trays and chill in the fridge for about 30 minutes.

  5. Preheat oven to 180 degrees centigrade (160 fan).

  6. Take the biscuits out of the fridge and bake for 15-20 minutes.

  7. Remove from oven and sprinkle with some extra caster sugar. Leave to cool slightly on the trays then transfer to a baking tray.

Download recipe

LemonBlueberryShortbread
.pdf
Download PDF • 139KB

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.




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