I was sitting here, watching the rain lash against the windows outside (and not looking forward to school pick-up time) and I thought some biscuits and a steaming mug of tea might be just the ticket. Shortbread sounds like quite a scary thing to make, but it really couldn’t be simpler. As long as you don’t over-handle the mixture it’s no problem at all, it’s just not ideal for children to make biscuits with!
These can be flavoured with anything, from lemon, like these, to orange (with a little orange rind), chocolate (substitute a spoonful of flour for cocoa powder) or vanilla (by adding vanilla essence).
Right then. Wish me luck for the school run! The weather is squally and horrible and I’m not relishing this at all. At least I have the biscuits waiting for me when get home!
Lemon Shortbread Biscuits
- 4oz (125g) butter at room temperature
- 4oz (125g) sugar
- 1 egg
- 8oz (250g) flour
- grated rind of 1 lemon
Preheat the oven to 125 degrees C.
Cream your butter and sugar and then add in the egg followed by the flour and lemon rind.
Roll out on a floured board until about 3mm thick and cut into whatever shapes you fancy (if you don’t have any biscuit cutters just use a glass).
Bake for 15-20 mins until lightly brown and leave to cool on a cooling rack until they firm and crisp up.
It kind of goes without saying that if you don’t have a cat-shaped cutter you can use any shape you like, or even use the top of a glass to cut out some biscuit shapes