Name: Greek lemon shortbread biscuits
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 250 gram unsalted butter, at room temperature; 1/2 cup caster sugar; 1 tablespoon finely grated lemon zest; 1 teaspoon lemon juice; 1 egg, at room temperature; 2 1/2 cup plain flour; 1/2 cup almond meal; 2 cup icing sugar

Sweet, golden and crumbly, these divine Greek lemon biscuits are beautiful enjoyed with a pot of tea for an afternoon treat. Dusted in icing sugar, they are the perfect balance of sweet and tart.

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Ingredients

250 gram unsalted butter, at room temperature

1/2 cup caster sugar

1 tablespoon finely grated lemon zest

1 teaspoon lemon juice

1 egg, at room temperature

2 1/2 cup plain flour

1/2 cup almond meal

2 cup icing sugar

Method

1.Preheat oven to slow, 150°C (130°C fan-forced). Line two baking trays with baking paper.

2.Using an electric mixer, beat butter, sugar, zest and juice until light and creamy. Add egg; beat until just combined.

3.Gradually add flour and almond meal; beat until combined. Using hands, gently knead dough in bowl to bring together.

4.Roll tablespoons of dough into 34 x 9cm logs. Shape logs into crescents. Place on prepared trays, about 3cm apart. Bake 35 minutes, or until lightly coloured. Stand on trays 5 minutes.

5.Sift half the icing sugar onto a large baking tray. Place warm biscuits onto icing sugar. Sift remaining icing sugar over biscuits. Cool.

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