Lemon shortbread

Name: Lemon shortbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 300 gm butter, chilled, diced; 300 gm plain flour (2 cups); 75 gm caster sugar, plus extra for dusting; 70 gm blanched almonds, finely ground in a mortar and pestle; Finely grated rind of 1 lemon

www.gourmettraveller.com.au

Your recipes

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 12

Author : Charlotte Wishart

Ingredients

Remove All · Remove Spices · Remove Staples

300 gm butter, chilled, diced300 gm plain flour (2 cups)75 gm caster sugar, plus extra for dusting70 gm blanched almonds, finely ground in a mortar and pestleFinely grated rind of 1 lemon

Export 4 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Combine butter and flour in a bowl and rub butter into flour with fingertips. Add sugar, ground almonds and lemon rind and stir to combine. Transfer to an oven tray lined with baking paper and pat to form a 30cm round. Pinch edges, score into portions and refrigerate to rest (2 hours).

Step 2

Preheat oven to 160C. Bake shortbread until light golden (20-30 minutes). Set aside to cool on tray (5 minutes), scatter extra sugar over, set aside to cool completely, then serve. Shortbread will keep stored in an airtight container in a cool, dry, dark place for 3-4 days.