Lemon Shortbread Cookies Recipe

Ingredients

• 1 tsp zest of large lemon
• 120 g granulated sugar (caster sugar is preferred if you have access to it.)
• 250 g unsalted butter (room temperature)
• 360 g plain flour (all-purpose)
• 1/2 tsp fine salt
• 65 g powdered icing sugar (confectioners’ sugar)
• 2-3 tsp lemon juice

Instructions

1. 1

   Prepare. Preheat the oven to 170C/340F. Line the base of a 23cm/9-inch fluted tart pan with removable base. To do this, place the base on parchment paper and draw around it. Cut out the circle and place on the base back into the pan.

2. 2

   Rub lemon zest and sugar together. Add the sugar and zest into a mixing bowl and rub together to release the oils.

3. 3

   Cream together the butter and lemon sugar. In the bowl of an electric stand mixer fitted with the paddle attachment, add the butter and sugar and cream for about 2 to 3 minutes on medium speed until pale and light. Scrape down the sides and bottom of the bowl halfway through.

4. 4

   Add in flour and beat them together. Sift in the flour and add the salt then mix at low speed until they are combined and the dough starts to come together. The dough will look quite raggedy but you’ll know it's ready when it starts to clean the sides of the bowl and clumps in the middle.With your hands, squeeze the shortbread dough together into a mass. Shape it into a rough disc.

5. 5

   Press into a tart pan. With floured fingers, press the dough into the prepared fluted tart pan. Use a measuring cup to flatten evenly. Press an indent using your index finger all the way round the edge of the pan. Cut the dough into 12 wedges.

6. 6

   Bake. Bake for 30-35 minutes until firm and the shortbread is starting to turn golden around the edges. Remove from the oven and immediately re-cut the lines. Leave to cool fully in the pan.

7. 7

   Make the glaze and decorate. Whisk together the lemon juice and powdered icing sugar until the glaze is thick. Spoon glaze over each of the cooled shortbread wedges.Alternatively, Sprinkle the shortbread fresh from the oven with lemon sugar.