This Lemon Shortbread is a glorious mix of butter, flour, sugar and lemon zest. It has a nice zing cutting through the buttery amazingness!
- 3/4 cup (175g) unsalted butter, at room t°
- 1 and 1/4 cups (175g) all-purpose or cake flour
- Large pinch of salt
- Zest of 1 small lemon
- 1/2 cup (70g) powdered sugar, sifted
- 1-2 tablespoon granulated sugar, for topping
- Have ready a 9-inch (20x20cm) square pan, lined with parchment paper.
- In a large bowl mix soft butter with powdered sugar, salt and lemon zest.
- Mix well so there are no lumps.
- Add flour in 2 parts, mixing with the spatula until it is smooth, well combined and no dry spots remain.
- Transfer the dough to the prepared pan, scattering small amounts on the bottom.
- With your hand, lightly pat the dough until it covers the whole surface. Make sure the edges are covered.
- Make it as even as possible, but relax because it will not be very smooth.
- Refrigerate the whole pan, covered in plastic wrap, for 1 hour or up to 24 hours.
- Preheat oven to 325°F/160*C.
- Bake shortbread for 40-45 minutes, until top is dry, it has puffed a little and is beginning to color.
- You can leave a couple more minutes if you want a more golden shortbread. Just don’t let it dry out.
- Let cool 10 minutes on a wire rack and carefully cut into sticks or squares o triangles with a smooth bladed knife.
- Let cool completely, lift off the pan with the aid of the parchment paper and carefully break each piece.
- Keep in airtight cookie jars or tins.
Dough: once you have it patted in the pan, the unbaked shortbread can be kept for 24 hours in the fridge, or frozen for up to a month, always well wrapped. Bake directly from the freezer.
Make-ahead: shortbread keeps well for several days in airtight tins or jars.
Flavorings: use other citrus, add a teaspoon of your favorite spice, glaze after baked, add a tablespoon of ground nuts to the dough.
Keywords: lemon shortbread