Lemon Shortbread Cookies

Hi, I’ve done it!! I’ve managed to make  Lemon Shortbread Cookies that are light, lemony and crumbly, but still taste of shortbread!

Lemon Shortbread Cookies - perfect on their own, or with a cup of tea!
Lemon Shortbread Cookies – perfect on their own, or with a cup of tea!

I can’t tell you how good it feels to get back to baking since my recent stay in hospital. I’m not out of the woods yet, but at least I’m on the right path! Baking relaxes me, allows my creative juices to get flowing and produces something scrummy to eat afterwards. Not bad eh???

These are so delicious, my favourite Lemon Shortbread Cookies!
These are so delicious, my favourite Lemon Shortbread Cookies!

 

Buttery, lemony, light Lemon Shortbread Cookies. The perfect biscuit, in my book anyway. I encourage you to try this recipe if you are a fan of lemon and shortbread. I think you get the picture – I LOVE THESE COOKIES!

Lemon Shortbread Cookies - my favourite!
Lemon Shortbread Cookies – my favourite!

 

Recipe : Makes 20-24 Lemon Shortbread Cookies

150g/5oz Caster Sugar

225g/8oz Unsalted Butter – room temp

1 Large Egg Yolk – free range

1tsp Vanilla Extract

1tbsp Lemon Zest – finely grated (approx 1 medium lemon)

1/4 tsp Salt

300g/10oz Plain White Flour

Extra Sugar for sprinkling

Method :

Whisk the sugar and butter together until light and fluffy.

Add the room temp egg yolk, vanilla, lemon zest and salt. Whisk until thoroughly combined.

Add the flour and mix (I do this by hand) until all the ingredients are just incorporated and the cookie dough comes together.

Place half of the cookie dough onto a piece of cling film.
Place half of the cookie dough onto a piece of cling film.

Using your hands shape the dough into a log. Wrap tightly in the cling and repeat with the other half of the dough.

Tip: if you wipe your worktop/board with a damp, clean cloth, the cling film will lay flat and stay in place!

 

These cookie dough logs need to be refrigerated until firm - approx 1 hour.
These cookie dough logs need to be refrigerated until firm – approx 1 hour

 

When firm, slice the log into individual rounds.
When firm, slice the log into individual rounds.

When ready to bake preheat the oven to 175C/160C fan.

Place the uncooked Lemon Shortbread Cookies onto a non stick baking tray and sprinkle with sugar.
Place the uncooked Lemon Shortbread Cookies onto a non stick baking tray and sprinkle with sugar.

 

Bake the Lemon Shortbread Cookies for 12-15 minutes, until golden brown and set (cooking time will be slightly longer, if you’ve cut the dough rounds thicker – my first batch took 18 mins!).

Remove from the oven, when cooked and then sprinkle a little more sugar over the cookies (I use granulated sugar for sprinkling).

Leave to cool on the tray for 10 mins then transfer to a cooling rack.

These Lemon Shortbread Cookies actually improve on keeping, in an airtight container, if you can wait???

Now think of someone you know, who loves lemon, pop some cooled cookies in a cellophane bag, tied with pretty ribbon and make their day!

An unexpected gift is a wonderful way to show someone that you care and food ALWAYS tastes better when it’s shared.

Do you like to bake and share? I’d love to hear your stories.

Keep smiling, Sammie x.

 

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Sammie

Sammie

Hi, I'm Sammie, a young 40 something girl who loves life, Jesus, her family, cooking, gardening and photography. I have a passion for sharing and encouraging others to share. My way is to show love through food whilst having fun. Hence Feasting Is Fun!!

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