Lemon Shortbread

I've never had much luck with shortbread in the past...and therefore not made it often. This morning we had a friend coming for a coffee and Isabella suggested making it...no idea why but I'm glad she did.
I found this recipe on my trustee Cuisine website and liked the idea of the lemon zest in the shortbread.
They were super quick and easy to make and the baking time was quite short.
They tasted great and lemon zest lived up to my hopes.










Lemon Shortbread

SERVES: MAKES ABOUT 18If you'd like to make lots of star biscuits, this recipe can be successfully doubled or tripled.

125g butter, softened
1⁄2 cup icing sugar, sifted
finely grated zest of 1 lemon
1 cup flour, sifted
1⁄4 cup cornflour

Preheat the oven to 160°C. Line 2 baking trays with baking paper.

Using an electric mixer, beat the butter, icing sugar and lemon zest until light and creamy. Stir in the flour and cornflour until well combined and a soft dough forms.

Roll the dough out between 2 sheets of baking paper until 5mm thick.

Using a cookie cutter, cut 18 stars from the dough (re-roll the offcuts out). Transfer the shapes to the prepared baking trays,

then bake for 15-20 minutes or until firm to the touch. Transfer to a wire rack to cool.

Serve or store in an airtight container at room temperature for up to five days.