These simple lemon shortbread biscuits are crisp and buttery with the right snap and crumble, and an irresistibly contemporary citrus flavour.
They’re the right accompaniment to ice cream or sorbet, or you may pop a couple of on a saucer to get pleasure from along with your afternoon tea.
To make my lemon shortbread, you’ll mix flour, lemon zest and a contact of sugar, then add chilly butter and rub collectively till you’ve a crumb.
You’ll then lower in just some drops of water to convey every thing collectively right into a buttery dough.
Now, shortbread is so referred to as due to its ‘brief’, crumbly texture, which is the results of a excessive fats content material dough.
To get a very gentle, scrumptious finish consequence, it’s vital to not over-handle your dough as all that butter can heat up in your arms and change into greasy, which spoils the ultimate texture.
For this recipe, I like to recommend forming the dough into an cylinder and chilling.
This implies little or no dealing with as you may slice the cookies off the log and straight onto a baking sheet, and also you received’t want to make use of a rolling pin or dig out your cookie cutters.
Shortbread cookies don’t want lengthy to bake, so that they’ll be out of the oven very quickly, however remember to allow them to cool utterly earlier than digging in.
Not like a typical American-style cookie, shortbread doesn’t lend effectively to being eaten heat, however cools to crisp, crumbly perfection.
Learn on for the total recipe with detailed directions and a useful {photograph} for each step. And in case you have any questions, simply go away me a remark. Take pleasure in!
Elements
Directions
Put the sugar (reserving 2 tbsp for later) in a bowl and add the finely grated lemon zest.
Rub collectively along with your arms to assist launch the lemon oils.
Add the flour and chilly, cubed butter.
Rub collectively till you’ve an excellent crumb.
Add 1 tbsp of chilly water and lower via with a cutlery knife. Give just a little little bit of the combination a squeeze. If it comes collectively, it’s prepared. If it’s dry and sandy, lower in as much as one other 1 tbsp water.
Collect up the items and knead collectively solely as a lot because it takes to get a clean ball of dough.
Roll the dough right into a cylinder with a size of 25cm and a diameter of 4cm.
Wrap in greaseproof paper or plastic wrap and place within the fridge to relaxation and chill for quarter-hour.
Bonus tip! In case your dough has warmed, it could have a tendency in the direction of flattening towards the counter. To keep away from this, you should utilize a few kitchen roll tubes and just a little tape to carry the cylinder in form.
Whereas the dough chills, preheat the oven to 170C (150C fan / 340F).
Slice the dough into 1 cm cookies.
Place them on a lined baking tray.
Prick every one a couple of occasions with a fork.
Bake for 20-25 minutes till they’ve taken on only a very slight golden color.
As quickly as they’re out of the oven, sprinkle with the reserved sugar and permit to chill for five minutes.
Switch to a wire rack to chill utterly.
Benefit from the crisp, lemony crunch!
As soon as you have given my recipe a go, I would love you to come back again and go away a remark letting me know the way yours turned out.
I would like to see your movies and pics, too! Simply tag me on social media. I am @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
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Simple Lemon Shortbread Cookies Recipe
These simple lemon shortbread biscuits are crisp and buttery with the right snap and crumble, and an irresistibly contemporary citrus flavour.
Servings: 25 cookies
Elements
Directions
Put the sugar in a bowl (reserving 2 tbsp for later) and add the finely grated lemon zest. Rub collectively along with your arms to assist launch the lemon oils.
Add the flour and chilly, cubed butter and rub collectively till you’ve an excellent crumb.
Add 1 tbsp of chilly water and lower via with a cutlery knife. Give just a little little bit of the combination a squeeze. If it comes collectively, it’s prepared. If it’s dry and sandy, lower in as much as one other 1 tbsp water.
Collect up the items and knead collectively solely as a lot because it takes to get a clean ball of dough.
Roll the dough right into a cylinder with a size of 25cm and a diameter of 4cm. Wrap in greaseproof paper or plastic wrap and place within the fridge to relaxation and chill for quarter-hour.
Whereas the dough chills, preheat the oven to 170C (150C fan / 340F).
Slice the dough into 1 cm cookies.
Place them on a lined baking tray and prick every one a couple of occasions with a fork.
Bake for 20-25 minutes till they’ve taken on only a very slight golden color.
As quickly as they’re out of the oven, sprinkle with the reserved sugar and permit to chill for five minutes. Switch to a wire rack to chill utterly.
Diet
Energy: 90kcal | Carbohydrates: 12g | Protein: 1g | Fats: 4g | Saturated Fats: 3g | Polyunsaturated Fats: 0.2g | Monounsaturated Fats: 1g | Trans Fats: 0.2g | Ldl cholesterol: 11mg | Sodium: 33mg | Potassium: 24mg | Fiber: 1g | Sugar: 4g | Vitamin A: 127IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 1mg
* Notice: dietary data is estimated, primarily based on publicly accessible information. Nutrient values could differ from these printed. Data on this web site shouldn’t be taken as medical recommendation. Cuisines determine the first area of inspiration for a dish.
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