Easy Lemon Shortbread Cookies Recipe
These easy lemon shortbread biscuits are crisp and buttery with the perfect snap and crumble, and an irresistibly fresh citrus flavour.
Servings: 25 cookies
Equipment
Ingredients
- 75 g white caster sugar superfine sugar,
- 2 lemons finely zested
- 250 g plain white flour all purpose flour, sifted
- 125 g salted butter cold and cubed
Instructions
- Put the sugar in a bowl (reserving 2 tbsp for later) and add the finely grated lemon zest. Rub together with your hands to help release the lemon oils.
- Add the flour and cold, cubed butter and rub together until you have an even crumb.
- Add 1 tbsp of cold water and cut through with a cutlery knife. Give a little bit of the mixture a squeeze. If it comes together, it’s ready. If it’s dry and sandy, cut in up to another 1 tbsp water.
- Gather up the pieces and knead together only as much as it takes to get a smooth ball of dough.
- Roll the dough into a cylinder with a length of 25cm and a diameter of 4cm. Wrap in greaseproof paper or plastic wrap and place in the fridge to rest and chill for 15 minutes.
- While 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 each one a few times with a fork.
- Bake for 20-25 minutes until they've taken on just a very slight golden colour.
- As soon as they’re out of the oven, sprinkle with the reserved sugar and allow to cool for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition
Calories: 86kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 33mg | Potassium: 24mg | Fiber: 1g | Sugar: 3g | Vitamin A: 127IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 1mg
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