Quick & Easy

Lemon shortbreads

Piping the dough in this way results in a delightfully curly result that looks dainty on the plate. Plus, there's the added element of citrusy surprise when you bite into the shortbread.
lemon shortbreads
40 Item



1.Preheat oven to moderate.
2.Beat butter, rind and sifted icing sugar in small bowl with electric mixer until just changed in colour. Stir in sifted flours in two batches.
3.Place mixture into large piping bag fitted with fluted tube, pipe mixture into rosettes, about 2cm apart, onto lightly greased oven trays; sprinkle with mixed peel.
4.Bake in moderate oven about 15 minutes or until browned lightly. Stand on tray 10 minutes before transferring to wire rack to cool.

Store biscuits in an airtight container for up to three weeks. Suitable to freeze for up to three months. A dainty shortbread with a citrus twist.


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