We always have lemons around the house, I make tea with lemon juice, honey and ginger when I’m feeling run down, but this week I had a few squishy ones that needed using up some other way.
Shortbread was the first thing that came to mind, so here we go!
This is such a quick and simple recipe. If you aren’t a lemon fan you could use the juice and zest of an orange or a couple of limes, or simply add a teaspoon of ground ginger or cinnamon. Let me know if you try anything else!
Makes 12-16 squares
Oil (I used olive, but you don’t want any flavour from it)
150g butter, at room temperature
100g caster sugar
200g plain flour
juice and zest of 1 lemon
Preheat oven to 180degC
Oil a baking tin of your choice (as you can see, mine was a little large…I wanted chunky shortbread biscuits) and set aside
Cream the butter and sugar together in a large bowl for a few minutes, until soft
Add the juice and zest of the lemon and stir to combine
Sift the flour into the bowl and work together until a dough forms
Press the dough into your baking dish. Use a knife to create your shortbread shapes and a fork to make indentations as desired
Bake for 20 – 25 minutes, until edges start to brown
Remove from the oven and use the knife to create your shortbread shapes again
Leave to cool completely in the tin
I made a lemon glaze with the juice of another lemon and icing sugar. I didn’t measure the sugar, just kept adding until I liked the consistency.
Optional, but Shake recommends