Easy Lemon Shortbread Butter Cookies
The perfect accompaniment to tea or coffee!
Equipment
Ingredients
- 3 Zest of 3 lemons + 2 tsp Juice (Juice and the zest)
- 340 g Plain Flour (All Purpose)
- 113 g Granulated Sugar (or caster sugar)
- 227 g Butter (Salted)
- 1 Egg Yolk
- Caster Sugar (for sprinkling)
Instructions
- Preheat oven to 180°c/350°f/gas 4/160° fan
- Cream the 227 g Butter, lemon zest and 113 g Granulated Sugar in a mixing bowl until light and fluffy.
- Add the lemon juice and egg yolk, and mix thoroughly.
- Finally, add the 340 g Plain Flour until it forms a dough but don't over mix.
- Place the dough onto a lightly floured surface and roll out about ¼ inch thick. Lightly prick all over with a fork. Cut into rounds using a 2-inch cutter and place on lined baking sheets. Place in the freezer for 10 minutes or fridge for 20 minutes.
- Bake in the oven for about 16-18 minutes until golden brown. Remove from the oven and sprinkle the top with caster sugar. Leave for 5 minutes, then transfer to a wire rack to completely cool.
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Calories: 82kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 16mgSodium: 35mgPotassium: 21mgFiber: 0.4gSugar: 3gVitamin A: 143IUVitamin C: 4mgCalcium: 5mgIron: 0.4mg
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