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!

Lemon shortbread
Makes 12-16 squares

Ingredients:

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

Method:

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

Enjoy!

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

Bake

xoxo