Lemon Shortbread

This recipe is the master key to a variety of delicious variations.  I melted chocolate, scooped it into a ziplock bag, snipped the corner and drizzled the warm chocolate over the biscuits.  The Boys helped me to spread the chocolate, apologize for the mess!


What you need:

125g butter

1 cup plain flour

1/4 cup cornflour

1/4 cup caster sugar

pinch of salt

zest of lemon


  1. In a food processor whiz together the flour, cornflour and salt.  Add the butter and whiz until the mixture is like breadcrumbs and just starting to come together.  Add the lemon zest and pulse the mixer again.  Tip the mixture our and form it into a ball with your hands.  Wrap in cling fiilm and chill in the fridge for 30 minutes while the oven heats to 190 celcius.
  2. Pinch teaspoonfuls of the mixture and form into balls.  Place on a baking paper-lined baking tray, then press the balls slightly flat with the back of a fork.  Bake for 5 minutes at 190 celcius then turn the oven down to 160 celcius and bake for a further 20 minutes, or until golden.  Dust with icing sugar to serve as an afternoon tea treat.


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