Lemon Shortbreads recipe
ingredients
3 cups (300 g) plain flour (All purpose)
pinch of salt
1 cup (250 g) butter, softened
3/4 cup (125 g) icing sugar (confectioners sugar), sifted
2 medium size egg yolks
grated zest of 1-2 lemons
pinch of salt
1 cup (250 g) butter, softened
3/4 cup (125 g) icing sugar (confectioners sugar), sifted
2 medium size egg yolks
grated zest of 1-2 lemons
method
1. Sift the flour and salt into a bowl and make a well in the centre.
2. Place the butter, icing sugar,yolks, and zest in the centre and gradually blend in using fingertips.
3. Knead gently to bring together.Wrap and chill in the fridge for at least 30 minutes.
4. Preheat the oven to 220°C (400°F) gas mark 6.
5. Roll out on a lightly floured surface and cut out rounds or other shapes.Place on a lightly greased baking sheet in the preheated oven for 8 minutes, until golden.Transfer to a wire rack to cool.
2. Place the butter, icing sugar,yolks, and zest in the centre and gradually blend in using fingertips.
3. Knead gently to bring together.Wrap and chill in the fridge for at least 30 minutes.
4. Preheat the oven to 220°C (400°F) gas mark 6.
5. Roll out on a lightly floured surface and cut out rounds or other shapes.Place on a lightly greased baking sheet in the preheated oven for 8 minutes, until golden.Transfer to a wire rack to cool.
serving amount
makes approximately 24
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