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PAge heAder.....DESSERTS
LEMON SHORTBREAD
Designed for the large bowl:
Makes approximately 22
INGREDIENTS
250g butter, softened
½ cup (110g) caster sugar
1 tablespoon finely grated lemon rind
2 ¼ cups (335g) plain flour
Icing
1 cup (160g) icing sugar, sifted
1 tablespoon lemon juice
1 teaspoon milk or water
METHOD
1. Preheat oven to 150°C fan forced. Line
two baking trays with baking paper.
2. Assemble mixer using the scraper
and the large mixer bowl. Add butter,
caster sugar and lemon rind in mixer
bowl. Slowly turn the mixer to LIGHT
MIXING setting, beat until butter, sugar
and rind start to combine. Gradually
increase to CREAM/BEAT setting. Beat
mixture for about 5 minutes or until
butter is very pale in colour.
3. Reduce speed to LIGHT MIXING
setting and gradually add flour. Once all
flour is added increase speed slightly to
mix thoroughly for 30 seconds.
4. Lightly knead dough on a flat surface.
TIP
The buttery texture of the mixture
should not need a floured surface but
if very sticky on your work surface
then lightly flour the surface.
5. Using a lightly floured rolling pin roll
the mixture out to a 1cm thickness.
Using a 5cm round pastry cutter cut
rounds of shortbread and place onto
prepared trays. Reshape shortbread
mixture to get as many rounds as
possible. Refrigerate shortbread rounds
for 15 minutes.
6. Bake rounds for about 25–30 minutes
or until firm. Allow to cool on trays for
5 minutes before transferring to a wire
rack. Once cool drizzle with icing.
7. To make icing: Combine icing sugar,
lemon juice and milk or water in a small
bowl. If mixture is still thick add another
¼–½ teaspoon milk or water. Mix well
to combine. Spoon mixture into a zip
lock bag. Cut the edge of one corner
of the bag, to make a small opening,
gently squeeze icing and drizzle over
shortbread. Set shortbread aside until
icing has set.