LOW-SUGAR LEMON SHORTBREAD

MAKES 8 GENEROUS BISCUIT TRIANGLES. PREP 5 MINS, BAKE 25–30 MINS. (VG* EF DF* V GF*)

Crumbly and crisp, this classic recipe is adapted to be lower in sugar than standard recipes, but you can use as much or little as you prefer, depending on your little one’s age. A great recipe for all the family, with just five simple ingredients, this is cheap and easy to whip up.

LEFTOVERS

Store in an airtight tin for up to 3 weeks. If you’d like to freeze, I recommend freezing the unbaked dough in a log shape, wrapped in cling film or non-stick baking paper. Then thaw for a few moments before slicing rounds and baking at 180°C fan (200°C/400°F/Gas 6) for approx. 15 minutes.

INGREDIENTS

■ Zest of 1 large unwaxed lemon

■ 150g (2/3 cup) chilled unsalted butter*, cubed (see note)

■ 15–35g caster sugar (superfine)

■ 170g (1/4 cups) plain (all-purpose) flour*

■ 1 tsp vanilla extract

METHOD

Preheat the oven to 180°C fan (200°C/400°F/ Gas 6).

Add the cubed butter, sugar, lemon zest and vanilla to a processor and whizz until well combined. Now add the flour and whizz until it clumps together. This may take a minute or so. If you feel it is not coming together, add 1 tablespoon of lemon juice from your zested lemon to help it bind.

If you don’t have a food processor, rub the butter into the flour as if you’re making scones, then stir in the remaining ingredients and clump the dough together using your hands.

Tip the dough out onto a clean work surface and press to form a patty shape, then using your hands or a rolling pin, flatten to form a circle approx 1.5cm (5/8 in) in thickness.

Use a thin spatula to transfer to a lined baking tray, then cut into 8 triangles, no need to separate them.

Prick with a fork all over, then pop into the oven.

Bake for 25–30 minutes until golden on the edges. As soon as it comes out of the oven, score over the triangle lines, which will have faded now.

Allow to cool completely before enjoying, they’re delicious slightly warm but will be very crumbly until they cool.

Note: If you’re opting for dairy-free butter, try to find a version that is firmer and comes in a block rather than soft and spreadable, as this will blend better.

These are deliciously crumbly, but if you’d prefer a firmer texture, add 20g (3/4 oz) more sugar.