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.

  • 1 hr 10 mins preparation
  • 15 mins cooking
  • Makes 30 Item
  • Print


Citrus shortbread with lemon and ginger glaze
  • 200 gram butter, softened
  • 100 gram icing sugar
  • 100 gram cornflour
  • 200 gram plain flour (plus extra for dusting)
  • 1 tablespoon freshly grated lemon, lime or orange zest or a mixture
  • 2 cup icing sugar
  • 3 tablespoon lemon juice
  • 4 piece crystallised ginger, sliced


Citrus shortbread with lemon and ginger glaze
  • 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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