These Lemon Shortbread biscuits are delightfully light and crispy. The recipe came from my Flower Power-themed Bake Box and they were designed to go with some Flower Jellies, which I will tell you about in another blogpost.
zest of 1/2 a lemon
75g icing sugar
225g plain flour
2tbsp caster sugar
Cream together the butter, lemon zest and icing sugar.
Add the flour and cornflour and mix together. Knead with your hands until it forms a ball of dough.
Roll out between two sheets of baking parchment, slide onto a baking tray and chill in the fridge for half an hour.
There were lots of flower-themed cookie cutters in the Bake Box and I used the large blossom cutter for the shortbread cookies.
Cut out the biscuits, put them on a baking tray lined with a sheet of baking parchment and chill for a further 15 minutes.
Sprinkle with sugar and bake in a preheated oven at 180° for 8 minutes until pale golden. They will still be soft when they come out of the oven.
Disclosure : I received a Bake Box, including the recipes, in order to write an honest review. For more info : https://the-bake-box.com/