Having a day off work midweek has been lovely. Not only have I managed to get many boring ‘life-admin’ type jobs out the way, but I have made a batch of these lovely easy-peasy lemon shortbread biscuits. I am not too sure on exactly how many the recipe made in the end. After eating a few this evening, I definitely have a fair few to take into work tomorrow (which I’m sure there won’t be complaints at), as well as being able to keep some at home for my biscuit tin.
Lemon Shortbread Biscuit Thins
Makes 20+ Thins
125g butter, room temperature
180g plain flour
2 tsp lemon zest
Half a lemon’s juice
65g caster sugar (plus extra to sprinkle on top)
Preheat the oven to 150°C
Cream together the butter and sugar. Then, mix in the lemon zest and juice until well combined.
Sift in the flour and roughly combine. Bring together using your hands until the mixture holds together. Wrap the dough in cling film and place in the fridge for 15 minutes.
Remove from the fridge and place on a floured surface. Flour your rolling pin and roll the pastry until 2 mm thick (it may be easier to roll the dough in two separate batches). Using a cookie cutter (or, if you don’t have one, a glass will do) cut away the biscuit shapes. Place these on a baking tray lined with greaseproof paper.
Using a fork prick the biscuits to stop them rising then sprinkle with the extra sugar.
Place in the oven for 12 to 14 minutes, until the edges start to become golden.
Let the biscuits cool for a few minutes then transfer to a wire rack to cool completely.