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