Greek lemon shortbread biscuits

Sweet with a zesty finish.

  • 30 mins preparation
  • 35 mins cooking
  • Makes 34
  • Print
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
  • 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


Greek lemon shortbread biscuits
  • 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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