Lemon Sandwich Shortbread
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the biscuits
- 1 cup unsalted butter
- 1 cup powdered sugar (heaped)
- 1 unwaxed lemon (finely grated zest)
- 3 ¼ cups all-purpose flour
- 1 pinch salt
- For the lemon cream
- ⅔ cup unsalted butter
- 2 ¼ cups powdered sugar
- 4 tsps lemon juice
- To decorate
- caster sugar
Preparation steps
1.
For the biscuits: heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 baking trays with non-stick baking paper.
2.
Beat together the butter and icing sugar in a large bowl until combined. Stir in the lemon zest.
3.
Sift in the flour and salt and work together to form a stiff dough, then knead lightly until smooth.
4.
Roll out the dough to a thickness of about 5mm|1/4". Cut into 20-24 biscuits (re-rolling the trimmings).
5.
Place on the baking trays, spaced apart to allow for spreading. Bake for 12-15 minutes until pale golden. Cool on the trays for 5 minutes, then place on a wire rack to cool completely.
6.
For the lemon cream: beat the butter until soft. Sift in the icing sugar and beat well, then beat in the lemon juice.
7.
Sandwich the biscuits together with the lemon cream. Sprinkle lightly with caster sugar.
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