Quick & Easy

Citrus shortbread with lemon and ginger glaze

Rolling the chilled dough between floured sheets of baking paper ensures it won’t stick to the bench or rolling pin.
30 Item
1H 10M
1H 25M



1.Using an electric beater, cream the butter and the first measure of icing sugar for 5-8 minutes until pale and fluffy.
2.Using a spoon or spatula, mix in the combined sifted cornflour and flour, lastly adding the citrus zest. Gently form into a soft dough log, wrap in cling film and chill for at least 1 hour.
3.Preheat the oven to 165°C.
4.Divide the log in half – keep one chilled and carefully roll out the other between two sheets of baking paper, lightly dusted with flour to an even thickness of about ½ cm. Cut into shapes with cookie cutters and transfer to lined trays.
5.Bake for 12-15 minutes or until just starting to colour. Let cool on the tray for 5 minutes, then transfer to a cooling rack. Repeat with the remaining dough (or keep chilled for up to 2 weeks).
6.Place the second measure of icing sugar in a bowl and add enough lemon juice to make a thin glaze.
7.When cookies are completely cold, ice with lemon glaze and decorate with ginger slices.

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