Shortbread makes a good snack with a hot cup of tea. And a lemon flavoured one gives a citrus punch to the crumbly cookie, making it taste refreshingly light. My father loves his traditional Scottish shortbread but enjoys these home-made lemony ones just as much.
Lemon Shortbread Recipe
Ingredients (makes approx. 8 wedges)
150g plain flour, sifted
125g unsalted butter, at room temperature
50g caster sugar
zest of 1/2 large lemon
1. Preheat oven to 180 deg C. Line a baking tray with parchment paper.
2. Using a cake mixer or blender, mix together all ingredients till well combined.
3. Place the slightly crumbly mixture on the tray and spread it out evenly to make a 7″ diameter circle.
4. Without cutting through, score the top gently with a knife to divide into equal wedge sizes so it’s easier to cut into pieces after it’s baked.
5. Using a fork, gently poke holes on the top.
6. Bake for 15-20 minutes till it turns golden brown. Leave to cool in the tray for 10 minutes and cut into wedges along the score lines.
I consider this as a rustic way of making shortbread because the look of it is unpretentious. Of course, you can press the dough into a cake tin or shortbread mould to set the shape before baking, but I prefer to hand-knead into a circle myself so every wedge looks uneven. There is beauty in a flaw.
The shortbread turns out light and crumbly with a lovely buttery taste and a tinge of lemon fragrance.
Enjoy your tea time!