Quick & Easy

Lemon shortbread

Light, zesty and crumbly, these beautiful shortbread biscuits are beautiful enjoyed with a cup of tea or given as gifts to loved ones.
Lemon shortbread



1.Preheat oven to 160°C (140°C fan-forced). Grease two oven trays.
2.Beat butters, rind and caster sugar in small bowl with electric mixer until light and fluffy.
3.Stir in sifted flours in two batches. Turn dough onto floured surface, knead dough for 5 minutes.
4.Roll dough between sheets of baking paper until 5mm thick. Using 5cm star-shaped cutter, cut out stars. Place about 3cm apart on trays.
5.Sprinkle stars with demerara sugar. Bake about 10 minutes; transfer to wire racks to cool.

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