Gosh I love shortbread. Not the stodgy thin bits of shortbread you get in packets, but the crumply crisp homemade version sprinkled with caster sugar. The only thing that puts me off making it more often is the amount of butter you use in them! Somehow it’s easier to ignore how much sugar and fat are in biscuits when you shop buy them!
These lemon-shortbread biscuits are totally delicious though, and very easy to make!
Lemon Shortbread Biscuits
4oz (125g) butter at room temperature
4oz (125g) sugar
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). I used these tree shaped cutters which I bought to make biscuits to hang on my Christmas tree (rubbish idea, they just go stale! – this is a much better use for them!).
Bake for 15-20 mins until lightly brown and leave to cool on a cooling rack until they firm and crisp up.