Make a batch of these lemon shortbread biscuits as an edible gift to give to family and friends this festive season.
Ingredients
Method
Beat butter, ¼ cup (55g) of the granulated sugar, icing sugar, vanilla and one-third of the lemon rind using the paddle attachment of an electric mixer until pale and creamy. Beat in egg yolks, one at a time until just incorporated. With the mixer on low speed, beat in combined sifted flours in three batches until mixture forms large clumps. Turn out onto a piece of plastic wrap, flatten to a 20cm square, enclose and refrigerate for 1 hour to firm.
Combine remaining ¼ cup (55g) granulated sugar and lemon rind with salt in a small bowl.
Roll out dough on a lightly floured piece of baking paper until 4mm-thick. Using a floured fluted pastry wheel (or knife), cut dough into approximate 5cm x 6cm rectangles. Place on two, large, baking-paper line oven trays. Using one of the egg whites, brush top of cookies lightly, then sprinkle with salt mixture; freeze for 20 minutes to firm.
Meanwhile, preheat oven to 170°C (150°C fan-forced). Bake biscuits for 12 minutes or until a biscuit can be pushed gently without breaking. Scatter hot shortbread with remaining salt mixture and leave to cool on trays.
How long will these salted lemon shortbread biscuits keep?
The shortbread is a wonderful gift idea and will keep in an airtight container for up to 2 weeks or freeze.
Shortbread flavour variation
For an orange variation, swap the lemon rind for the grated rind of 3 oranges.
