• Sarah L Samuels

Lemon Shortbread Biscuits

Updated: 4 days ago

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.


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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They are very quick to make and to start you cream the butter and sugar in a stand mixer, with a hand mixer in a large bowl or even just a wooden spoon and bowl. When the butter is light and fluffy add the flour, cornflour and salt gradually until it is all combined and forms a soft dough. Add in the lemon zest then mix until it is incorporated through the dough.

On a floured surface roll out the dough to 1/2 cm thick and cut out approximately 20 biscuits.


Place the biscuits on the prepared trays, chill in the fridge for about 30 minutes.


Then bake for 15-20 minutes depending on the size. Mine were 5cm rounds and took 17 minutes. When they start to colour slightly round the edges they are done.

Can


When they come out of the oven sprinkle with some extra caster sugar. Then allow to cool slightly before transferring to a cooling rack.


Ingredients:


200g Butter

100g Caster Sugar

200g Plain Flour

85g Cornflour

Pinch of salt

Zest of 1 Lemon

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 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) and

  6. 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

LemonShortbreadBiscuits
.pdf
Download PDF • 104KB

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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