Lemon Shortbread

Makes approximately 24

175g butter, softened

½ cup icing sugar

1 tsp finely grated lemon zest

1½ cups plain flour

½ cup cornflour Caster sugar for sprinkling

Preheat the oven to 150°C (130°C fan forced). Line 2 baking trays with baking paper.

Beat the butter, icing sugar and lemon zest until creamy. Sift flour and cornflour together then stir into creamed mixture.

Turn onto a board and knead to form a smooth ball. Place dough between two pieces of baking paper and roll into a circle about 7–8 mm thick. Cut into desired shapes using biscuit cutters. Place shortbread onto trays. Sprinkle with caster sugar.

Bake for 20 to 25 minutes or until the shortbread is just beginning to turn golden on the edges. Allow to cool on trays for 5 minutes then transfer onto a cooling rack to cool completely, before storing in an airtight container.

SMART TIP

For Lemon and Rosemary Shortbread, add 1 tsp very finely chopped rosemary to the creamed mixture before adding the flour.