April 23, 2014

Zesty Lemon Shortbread

These shortbreads are crisp, fresh and quite sour (for my sweet tooth, anyway; but this is mitigated by a liberal dusting of icing sugar).  They have a lovely smooth texture and the lemon zest really adds a pop of flavour.

Recipe adapted from: Martha Stewart via My Baking Addiction
185g butter
60g icing sugar
Zest of two lemons
3 tbsp lemon juice
1 tbsp vanilla essence
2 tbsp corn flour
1/4 tsp salt (if using unsalted butter)
280g flour
Extra icing sugar for dusting

1. Preheat oven to 175C (350F).

2. Cream the butter and icing sugar until light and fluffy.

3. Add lemon zest, lemon juice and vanilla and beat until combined.  It may take a while for the lemon juice to incorporate, but let the mixer run and it'll all come together.

4. Add the corn flour, salt and flour about 1/4 cup at a time, mixing in between until it is all combined.

5. Divide the dough in half and roll them into logs.  Wrap the logs in baking paper and let them chill in the fridge for about an hour, or until they're firm for cutting.

6. Cut the logs into slices about 1cm thick, and bake for about 13 minutes or until the biscuits are lightly golden on top.

7. Let the biscuits cool and then sift icing sugar over the top to dust them with some added sweetness.

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