Light, zesty and crumbly, these lemon shortbread biscuits are beautiful enjoyed with a cup of tea or given as gifts to loved ones.
Are you looking for more biscuits recipes, or desserts with lemon? Or edible gifts to bake?
Ingredients
Method
Preheat oven to 160°C (140°C fan-forced). Grease two oven trays.
Beat butters, rind and caster sugar in small bowl with electric mixer until light and fluffy.
Stir in sifted flours in two batches. Turn dough onto floured surface, knead dough for 5 minutes.
Roll dough between sheets of baking paper until 5mm thick. Using 5cm star-shaped cutter, cut out stars. Place about 3cm apart on trays.
Sprinkle lemon biscuits with demerara sugar. Bake about 10 minutes; transfer to wire racks to cool.
Lemon biscuit variations
For a Greek-style lemon shortbread, try this recipe. You may also like our salted lemon shortbread recipe. Interested in a traditional shortbread? Try these shortbread fingers.
You’ll find more shortbread inspiration in our 30+ recipe collection.
What is rice flour?
Rice flour, available in packets from the baking aisle of supermarkets, gives this shortbread a traditional slightly gritty texture.
What is the best way to grate lemon rind?
Our preferred tool is a fine, sharp grater, like a microplane, to remove the outer yellow rind in fine flakes, perfect for baking.
A lemon zesting tool will remove thin strips of rind, more suited to savoury dishes. The white pith underneath the rind is quite bitter, so it’s best to avoid grating too deeply.
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