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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Greek lemon shortbread biscuits
Sweet with a zesty finish.
- 30 mins preparation
- 35 mins cooking
- Makes 34
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Ingredients
Greek lemon shortbread biscuits
- 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
Greek lemon shortbread biscuits
- 1Preheat oven to slow, 150°C (130°C fan-forced). Line two baking trays with baking paper.
- 2Using an electric mixer, beat butter, sugar, zest and juice until light and creamy. Add egg; beat until just combined.
- 3Gradually add flour and almond meal; beat until combined. Using hands, gently knead dough in bowl to bring together.
- 4Roll 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.
- 5Sift 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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