Post by Sylvia on Feb 2, 2009 14:33:58 GMT -6
This shortbread can be stored successfully in an airtight container.
Lemon Shortbread
Preheat oven to 160oC/320oF
8 oz/225g butter
3 oz/75g caster sugar
10 oz/275g plain flour, plus extra for rolling
Pinch of salt
3 oz/75g fine semolina
Finely grated zest of 1 lemon
Extra caster sugar, for dusting
Beat caster sugar and butter together in a bowl until they are light in colour. Beat in the flour, salt, semolina and lemon zest, then finish with your hands to form a soft pliable dough.
Wrap in cling-film and chill for about 30 minutes.
Dust your worktop with a little flour and roll out the shortbread dough to about 1/2"/1cm thick. Using a 1 1/2"/4cm cutter, cut out as many biscuits as you can, re-rolling and re-cutting any trimmings as you go.
Place on a couple of greased baking trays and bake for about 35 -40 minutes until they turn lightly golden. As soon as they come out of the oven, sprinkle with a little caster sugar. Cool on trays for about 10 minutes before transferring to a wire rack to cool completely.
Sylvia446
Lemon Shortbread
Preheat oven to 160oC/320oF
8 oz/225g butter
3 oz/75g caster sugar
10 oz/275g plain flour, plus extra for rolling
Pinch of salt
3 oz/75g fine semolina
Finely grated zest of 1 lemon
Extra caster sugar, for dusting
Beat caster sugar and butter together in a bowl until they are light in colour. Beat in the flour, salt, semolina and lemon zest, then finish with your hands to form a soft pliable dough.
Wrap in cling-film and chill for about 30 minutes.
Dust your worktop with a little flour and roll out the shortbread dough to about 1/2"/1cm thick. Using a 1 1/2"/4cm cutter, cut out as many biscuits as you can, re-rolling and re-cutting any trimmings as you go.
Place on a couple of greased baking trays and bake for about 35 -40 minutes until they turn lightly golden. As soon as they come out of the oven, sprinkle with a little caster sugar. Cool on trays for about 10 minutes before transferring to a wire rack to cool completely.
Sylvia446