FoodCoop Recipes
Lemon Shortbread
Prep
10 minutes
Cook
25 minutes
Serves
16 triangles
Ingredients
200g unsalted butter
100g caster sugar, plus extra for sprinkling
Finely grated lemon or lime zest
1/2 tsp vanilla extract
300g plain flour
50g cornflour
Small pinch baking powder
Method
Preheat the oven to 180°C/fan 160°C/Gas 4. Line a baking tray with greaseproof and baking paper.
Beat the butter, sugar, zest and vanilla together until fluffy. Add the remaining ingredients and mix to make a dough.
Divide into 2, shape 1 piece into a circle and flatten until 20cm in diameter. Repeat with the other half. Score each one into 8 triangles and crimp the edges. Prick with a fork and chill for 5 minutes.
Bake for 20-25 minutes. Sprinkle with caster sugar and leave to cool slightly, then cut into triangles while still warm.
Nutrition
Calories | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
190 | 10.5g | 6.6g | 6.6g | Trace |
High · 15% | High · 33% | High · 7% | Low · <1% |
Approx. per biscuit. % of your guideline daily amount.
