Cookbook

22
Lemon Shortbread
1
Prep  minutes / Cook  minutes
2
Makes 
g butter, softened
½ cup (g) caster sugar
 tablespoon finely grated lemon rind
¼ cups (g) plain flour
Icing
 cup (g) icing sugar, sifted
 tablespoon lemon juice
 teaspoon milk or water
Method
Preheat oven to C fan forced. Line two baking trays with
baking paper.
Assemble mixer using the scraper beater. Add butter, caster
sugar and lemon rind in mixer bowl. Slowly turn the mixer
to LIGHT MIXING setting, beat until butter, sugar and
rind start to combine. Gradually increase to CREAMING/
BEATING setting. Beat mixture for about  minutes or until
butter is very pale in colour.
Reduce speed to LIGHT MIXING setting and gradually
add flour. Once all flour is added, increase speed slightly to
mix thoroughly for  seconds.
Lightly knead dough on a flat surface.
Tip
The buttery texture of the mixture should not need a floured
surface, but if very sticky on your work surface then lightly
flour the surface.
Using a lightly floured rolling pin, roll the mixture out to a
cm thickness. Using a cm round pastry cutter, cut rounds
of shortbread and place onto prepared trays. Reshape
shortbread mixture to get as many rounds as possible.
Refrigerate shortbread rounds for  minutes.
Bake rounds for about – minutes or until firm. Allow to
cool on trays for  minutes before transferring to a wire rack.
Once cool drizzle with icing.
To make icing: Combine icing sugar, lemon juice and milk or
water in a small bowl. If mixture is still thick add another
¼–½ teaspoon milk or water. Mix well to combine. Spoon
mixture into a zip lock bag. Cut the edge of one corner of
the bag to make a small opening, gently squeeze icing and
drizzle over shortbread. Set shortbread aside until icing
has set.
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