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Lemon shortbread with lemon drizzle



This recipe for lemon shortbread is adapted from one on the Sorted website. The shortbread is really delicate; with the addition of the lemon drizzle it gives it an amazing zing! You definitely won't be able to just have one slice.

 I baked the shortbread for a charity cake sale, so luckily they can't all be eaten by me!

 For the lemon shortbread you will need:
150g plain flour
75g cornflour
The zest of 2 lemons 
75g caster sugar
185g soft butter

 For the lemon drizzle you will need:
Juice of half a zested lemon
50g icing sugar

 Preheat the oven to 170°C/338°F and prepare a tin by lining with greaseproof paper; I didn't butter the paper as there's such a high butter content in the shortbread it's not going to get stuck!

 Cream the butter and sugar together until pale
Zest in your 2 lemons

Sift in the flour and cornflour and smush it all together with a spoon until it comes together - I got a glamourous assistant to do it for me (he'll never be a hand model).

Push your shortbread into the tray and bake in the oven for 20-25mins, until the shortbread has gone golden. Leave for about 5 minutes before lifting the shortbread on the greaseproof paper out of the tin and placing on a wire rack to cool properly.

When the shortbread has cooled, cut out fingers of the shortbread

 Make your lemon drizzle by squeezing the juice of half a lemon into the sieved icing sugar and stirring to make a nice gloopy liquid. 

Use a spoon and artistically drizzle over the fingers (do this on the greaseproof paper incase your drizzling is a little too overenthusiastic!)

Pop on a nice plate and try not to eat them all in one mouthful.


Comments

  1. Anonymous15 June 2013 at 18:33

    Had one. Bloody delicious. P.s. I am your aunt (not biased though) x

    ReplyDelete

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